north end metro march april 2016

MARCH | APRIL 2016

DISPLAY UNTIL APRIL 30 $4.99 US • $5.99 CAN

THE HOME & REMODEL ISSUE

Including

FEATURED HOMES

COLOR THEORY

SUSTAINABLE LIVING

...andSalt & Iron, Revisited

Housing Hope

Maple + Moss Boutique

The Coloring Craze

Karlberg & Associates, PLLCMEDIATION • LITIGATION • BUSINESS • INDIVIDUAL909 Squalicum Way; Suite 110, Bellingham

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©2016 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Four Points and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.

Welcome to our annual Home & Remodel issue. In this feature section, we explore sustainability through an interview with 21 Acres Demonstration Farm and Center for Local Food and Sustainable Living. We also showcase several remodels and a landscape design, as well as ten tips from a color expert — all to offer you inspiration as you consider a build or remodel in the North Sound.

LIFESTYLE

13 Housing Hope

SHOP

27 Maple + Moss Boutique

30 Necessities Rose Gold Glamour

FEATURE

39 Home & Remodel

40 Small Changes that Make a Big Difference

DINE

61 Salt & Iron, Revisited

64 Dining Guide

66 Meet the Chef

AGENDA

75 Featured Event "Looking Back, Moving Forward"

NOTES

6 Editor's Letter

8 Contributors

10 Letters to the Editor

12 Meet the Team Favorite Paint Color

80 Final Word

MARCH | APRIL 2016

CONTENTS

WELLBEING

35 The Coloring Craze

71 Review Top It Yogurt Shoppe

72 Mixing Tin The Beeson Revival

73 Seven Great Tastes14 By the Numbers

15 Lasting Image

17 In the Know Startup Gym

18 Calendar March & April

19 In the Know Book Reviews

19 In the Know Who Knew?

20 Community Arlington Community Resource Center

21 Wonder Woman Lisa Delude

21 In the Know Apps We Love

22 Five Faves Fine Art Painters

24 Spotlight Artists Olympic Ballet Theatre

31 Around the Sound Digs

32 Savvy Shopper Bothell Furniture

48 Featured Homes

53 Necessities Bright Lights

76 Events

78 Out of Town

79 The Scene American Heart Association

58 Color Theory

March | April 2016 3

Recipes For SpringBest Trails in The U.S. Home & GardenDIY Home Decor

Submit your events on our new calendar!

Do you have an event that you would like our readers to know about? Northsoundlife.com now offers an events calendar where viewers can search by venue, event type, or city.

Go to northsoundlife.com/events and submit your event today. Once your event has been approved by our editorial staff it is live.

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Go green with a digital subscription.

Barn RaisingDreaming of a new outbuilding for your property? Find inspiration in these gorgeous Snohomish County equestrian barns con-structed by DC Builders.

4 NorthSoundLife.com

CONTENTS On the Web

Indulge your senses, and escape to Washington’s premier

gaming dest inat ion. Luxury and excitement combine to

promise an exper ience t ru ly more than a fee l ing -

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TULALIPMY GAME IS UNRIVALED LUXURY AND EXCITEMENT.

This is My Tulalip.

Indulge your senses, and escape to Washington’s premier

gaming dest inat ion. Luxury and excitement combine to

promise an exper ience t ru ly more than a fee l ing -

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MY GAME IS UNRIVALED LUXURY AND EXCITEMENT.

Decision fatigue is a real thing. It’s in part

why some innova-tors opt to wear the same outfit day after day. Doing so reduces the number of relatively unimportant choices they must make in order to con-serve mental energy for high priority decisions.

One of the things we frequently hear from homeowners who have recently completed a build or remodel is relief that the decision making process is over. The number of options can over-whelm, especially if you are determined to make choices that reflect your values. For example, how to balance sustainability with affordability and style?

Fortunately, designers, architects, builders, and other local experts are experienced at guid-ing homeowners through the construction pro-cess. Our annual Home & Remodel issue honors their excellent work in the North Sound. We share inspiration in the form of a dramatic beachfront remodel, a classic kitchen renovation, and a con-temporary coastal landscape design.

Local color expert Kelly DuByne weighed in on how to choose the best paint color for your walls. While I find white walls to be as sharp and alluring as any admirer of modern design, DuByne demon-strates how the right color, well implemented can lead to beautiful, evocative effects. At her encour-agement (she urges readers to keep in mind that you can always repaint!) you may just be inspired to dash off to the hardware store and browse the rainbow of swatches. Why not consider some of the recommendations included in our debut “Meet

the Team” column? Everyone from our graphic designer to our publisher shared their most loved paint color.

We also interviewed the knowledgeable staff

at 21 Acres Demonstration Farm and Center for Local

Food and Sustainable Living in Woodinville about ways to over-

come green decision fatigue. Maybe, like me, you know you want to make more

sustainable choices, but you’re not always sure how to select the best alternatives. We highlight simple lifestyle changes that make a big difference, as well as cutting edge green building technologies, which are all in use at the 21 Acres “living labora-tory.” So, whether you're planning for an upcom-ing build or remodel, or simply looking to make your home and garden more sustainable, this fea-ture is packed with helpful tips and information.

Finally, even as we dream of well-appointed rooms, we remember to express gratitude for our dwellings even just exactly as they are — outdated fixtures, scuffed walls, and all for the comfort they provide. We empathize with those who find them-selves without shelter. In our Lifestyle section we highlight community nonprofits like Housing Hope and Arlington Family Resource Center, which work tirelessly to ensure that our friends and neighbors in Snohomish County can experience the safety and security of a place to call home.

May this issue inspire you to show your house some love and to look for opportunities to connect with your neighbors.

Cheers,


NOTES Editor's Letter

10025 19th Ave. SE Suite 200Everett & Snohomish County

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Turn back the hands of time

Corbin Hudacek

Corbin Hudacek is a graphic designer and front-end developer at Red Rokk and co-owner of 1123 Productions, a Bellingham based videogra-phy agency. In addition to receiving his bachelor’s degree in graphic design from Western Washington University, Corbin has worked with the Museum of History and Industry, the Spy Museum in Washington D.C., and Urbancase — a Seattle-based design firm. Corbin is an avid outdoorsman and is often found daydreaming about climbing Mt. Adams, riding up Galbraith, or nabbing medals in an upcoming triathlon or cycling competition. p. 35

Lisa Dills

Lisa Dills is a life-long Skagitonian who enjoys exploring with her camera in hand and capturing images that reflects the beauty that surrounds us. p. 61

Kelly DuByne

Kelly DuByne is a designer, consultant, and color specialist with Distinctive Interior Designs. Kelly’s philosophy for design is simple; our homes should be our sanctuary and we should be surrounded by things we love. She recently celebrated her 20th business anniversary, and looks forward to many more years of turning clients’ dreams into reality! p. 58

Madeline Takata

Madeline Takata is a 21-year-old senior at Western Washington University studying visual journalism and photography. After a full year on staff at the university newspaper, and contributing to the student run magazine, Madeline is currently the multimedia editor for Klipsun magazine and an intern at North End Metro. Between school and interning, Madeline works at Spruce in Bellingham and enjoys spending time with friends and family. Upon graduating, Madeline is excited to travel and begin a career with a magazine publication. p. 20, 21


NOTES Contributors

More than 500

Providers.

More than 40

Specialties.

More hours than ever

to get care.

Mon-Thurs, 7am to 7pm Fri, 8am to 5pm

To find a provider, visit everettclinic.com/doctors

The Everett Clinic offers extended

hours for both primary and specialty

care at every Clinic location throughout Snohomish County.

We could’ve put Humpty Dumpty

back together.

everettclinic.com/urgent

Top Doctors. When You Need Them.When you or your child is sick or injured, you want to feel better as soon as possible. At The Everett Clinic,

we’re here for you, with nine urgent care Walk-In Clinics across Snohomish County. Most are open seven

days a week with extended hours, and you never need an appointment. Wait times are posted online,

so you can always see which Clinic works best for you. Learn more at everettclinic.com/urgent.

PUBLICATIONSBellingham Alive North Sound Life North End MetroNSL Guestbook

Couture Weddings

PRESIDENT/PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Frances Badgett

ART DIRECTOR Kelly Slater

EDITORKaity Teer

ACCOUNT EXECUTIVESBabette Vickers | Tina Ruff

LEAD GRAPHIC DESIGNERKelsey Wilmore

GRAPHIC DESIGN ASSISTANTMariah Currey

EDITORIAL ASSISTANTSAlyssa Pitcher | Madeline Takata

PHOTOGRAPHERSShannon Black | Lisa Dills

Tanna Edler | Corbin Hudacek

WRITERSShannon Black | Garen Glazier

CONTRIBUTORSKelly DuByne | Tanna EdlerArlene Feld | Ken Karlberg

OFFICE MANAGEMENTJenn Bachtel

PROOFREADERPat Karlberg

CORPORATE OFFICEK & L Media, Inc.

909 Squalicum Way, Ste. 110 Bellingham, WA 98225

INQUIRIES & [email protected]

360.483.4576 x4

Cover Image © Designs Northwest Architects / Lucas Henning

JANUARY | FEBRUARY 2016

DISPLAY UNTIL FEBRUARY 29$4.99 US • $5.99 CANW

hist

ler,

B.C.

ROOM TO BREATHEMake Space for Change

in the New Year

ARTIST SPOTLIGHTJudith and Daniel Caldwell

WONDER WOMANMayor Barbara Tolbert

1600_1_NEM-Cover.indd 1 12/29/15 3:15 PM

Join us Saturday, March 12 from 3–5 p.m. at The Loft at Latitude Forty Eight Five on Bellingham's beautiful waterfront for a relaxing afternoon featuring four wines from Eastern Washington's Lost River Winery and small plate pairings from Chef Steven Engels. Local writer and wine enthusiast Dan Radil will moderate. Tickets ($45) may be purchased online at springsips.eventbrite.com, or at the door.

Love It

I love this magazine! I literally read it from cover to cover, every time. I’ve tried several of the restaurants and they were great!

Jan H., via phone

The Whole Package

I have never seen or heard of your mag-azine and was very impressed by the whole package!!

Dean S., via email

Amazing Guide

Saw the “12 Extraordinary Escapes” fea-ture article at my doctor’s office and loved it. What an amazing guide! Great job!

Amber Z., via phone


NOTES Letters to the Editor

Even Dorothy just wanted to find her way home.If only she’d had a really great real estate agent.

Perhaps all the adventure of the munchkins and the yellow brick road, flying monkeys who were really scary when you think about it and the wick-ed witch of the west could have been avoided.

Don’t we all have a little bit of Dorothy in us?

Running away from one thing hoping to find something better.

Welcome home to Semiahmoo–where you start looking for a home and you end up with some-thing much greater. From the Championship Arnold Palmer Golf Course to the Semiahmoo sandspit, you clearly know... you’re not in Kansas anymore.

I’ve always known there was a better way to practice real estate. A better way to tell the story of the home and the magic of the place. I love this land and sharing its hidden secrets that draw you near and holds you fast.

Glenda the good witch had it right all along...

There’s no place like home!

KATHY STAUFFERWhatcom County...Even when it rains, I shine!

Managing Broker360-815-4718kathystauffer.com

9131 Great Blue Heron Ln.MLS# 8545083BD | 4BA5,920 SF$2,900,000

A Nils Finne Northwest design frames the Beauty of the Bay.

9129 Great Blue Heron Ln.MLS# 8134374BD | 5.25BA 4,402 SF $1,895,000

Coastal flair in this west facing waterfront estate.

What is your favorite paint color in your home?

KAITY: Picking the right paint color is

hard. I admit to skipping the whole

process altogether in favor of being

a paint-repeater. I fell in love with

Sierra Madre by Behr and have now

painted my bedroom this color in at

least two different houses. It’s a warm

greige that pairs well with clean, white

accents and is soothing and minimal

without feeling cold or uninviting. I don’t

foresee changing it anytime soon.

JENN: It’s not hard to narrow my favorite

paint colors to a few, but one!? If I have to

choose just one I’d go with my master

bath color, Farrow & Ball’s Chappell

Green. I’m tied down by having

unfortunate blue counter tops so

this was my solution to bring a little

green into my life. It’s super versatile,

depending on décor and lighting it can

almost be too hard to tell if it’s a blue

or green! I pretty much love the entire blue

and green palette offered by Farrow and Ball.

FRANCES: My favorite is called Home

Song. Right out of the can it was a

little too yellow, so we had the paint

shop modify it to make it greener. It’s

a very light lime green, and it’s per-

fect for our kitchen.

KELLY: Being a recent first time home

buyer, the possibilities of paint color

were endless. But my most favorite

color we chose is canary yellow for

the bathroom. Yellow is and has been

my favorite color since I was little. It

was the color of my childhood bedroom

even. I love how unapologetically cheer-

ful it is, and bonus that it fit with our black and

white hexagon tile flooring and subway tile shower.

KELSEY: Paint? Wall paint? I don’t really

care much for walls. I like the inside

of my tent, the walls are orange and

sometimes I think it would be cool

to run the Great Wall marathon in

China. That would probably be col-

orful. You know that part in the chil-

dren’s book Where the Wild Things

Are when the walls in Max’s room

become the world all around? I suppose I

would like those walls. This is not to say that

I don’t love color, I do, I just prefer to experi-

ence it outside of walls.

BABETTE: Benjamin Moore’s

Buttered Yam for the accent wall

in my kitchen. Warm, inviting,

delicious, and looks great with a

basket of eggplants, yellow carrots,

and fresh chard.

LISA: Washed Denim Blue in suede fin-

ish by Ralph Lauren. The suede fin-

ish gives a soft elegant matte feel

to the room while adding warmth

and texture. It can be a DIY proj-

ect but make sure to follow the

directions and take your time,

otherwise it will look inconsistent.

TINA: I spend a lot of time in my

kitchen preparing meals, eating din-

ners, and with my husband mak-

ing our morning coffee. I needed

the room to be bright and cheery.

We chose Sunflower Yellow for

the warmth of sunshine all year

long. I love the vibrant energy while

I cook food for my soul.

We have a new feature for you here at North

End Metro called Meet the Team. Enjoy!

Illustrated by Kelsey Wilmore12 NorthSoundLife.com

NOTES Meet a Staffer

… continued on page 16

Housing Hope Opening Doors, Changing Lives

WRITTEN BY KAITY TEER

For ten low-income families, Housing Hope meant the opportunity to work toward building their own homes in Snohomish’s Rose Park neighborhood. Numbering 17 adults and 24 children, the group logged 1,500

hours of labor through the sweat equity program Team HomeBuilding. Their friends and families joined in to add 6,000 additional hours of labor. The families opened the doors to their new homes in March 2014.

For a woman who was homeless and nine-months preg-nant, Housing Hope meant a home to return to after leav-ing the hospital with her newborn baby, a place where she could adjust to motherhood. Several months later, it also meant attending a life skills course through Edmonds Community College and participating in a 12-week intern-ship at ReNewWorks Home and Décor, a HopeWorks Social Enterprise. At the conclusion of her internship, she secured a job and three months later earned a promotion and a raise.

For a young mother, Elisabeth, Housing Hope meant a place to stay after ending an abusive relationship, which caused her and her children to become homeless. She enrolled in the Creating Access to Careers in Healthcare (CATCH) program and, afterward, in a medical billing program. She also participated in parenting skills courses through Housing Hope’s College of Hope. When Elisabeth shared her story online, she wrote, “Housing Hope gave me more than shelter, it has given me a sense of belonging as well as room to grow not only as a mother but as a young woman. I have proudly given my children something I had craved as a child: stability and a focused life.”

© H

ousi

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In The Know · Calendar · Spotlight Artist · 5 Faves

LIFESTYLE

Since Housing Hope opened in 1987,

the nonprofit has completed

68 housing devel-

opments in

Snohomish

County. p. 1330the number of years

Bothell Furniture

has served

Snohomish

County

customers. p. 32

An adult coloring book,

The Secret Garden, has sold

more than 2

10

million copies. Find

out what the col-

oring craze is all

about. p. 35

Color expert Kelly Dubyne offers

tips for choosing the perfect paint color. p. 66

acres: the

size of Heidi

2

21 Acres teaches us about the connections between

food, energy, and water systems so we can make

more informed and sustainable choices at home.

p. 44

Former Mayor F. Roscoe Beeson arrived in

Edmonds in 1909 and you can sip the “The Beeson Revival” craft

cocktail at Salt & Iron. p. 80

Skievaski's landscape design . p. 48


LIFESTYLE By the Numbers

“I should say: the house shelters day-dreaming, the house protects the

dreamer, the house allows one to dream in peace.”

FROM THE POETICS OF SPACE BY GASTON BACHELARD

© H

eidi

Ski

evas

ki


LIFESTYLE Lasting Image

… For many individuals and families in Snohomish County, Housing Hope continues to mean shelter, safety, stabil-ity and so much more. Case managers connect them with resources and help them set goals. They are empowered with the knowledge, skills, and experience they need to achieve self-sufficiency.

Nearly thirty years ago, the North Snohomish County Council of Churches formed a task force to respond to the growing problem of homelessness and a lack of affordable housing. At the time, emergency shelter providers operated at capacity. In 1987, shelters served 2,649 individuals, but turned away 3,670 others. After researching and networking, the council formed a housing development agency inspired by the model of service enriched housing.

Today, the Everett-based Housing Hope manages 398 units in 20 housing developments. Through the Team HomeBuilding sweat equity program, 267 families have built their own homes. Last year, more than 1,000 people from 300 homeless or low-income families participated in Housing Hope’s housing programs. Not only that, but Housing Hope cites a 90 percent success rate for participants who complete the transitional housing program and go on to secure long-term, stable housing.

Sara Haner, events and marketing manager for Housing Hope, explained the organization’s areas of focus. Haner said, “We work tirelessly to break the cycle of poverty and homelessness by innovating in three main areas: homes, jobs, and children.”

Among Housing Hope’s innovations, the College of Hope has operated since 1999. In addition to life-skills training, it offers transportation to classes taught by local instructors, a warm meal, and childcare. Residents of other affordable housing programs in Snohomish County are also welcome to attend.

HopeWorks Social Enterprises launched in 2011. An affiliate of Housing Hope, its four businesses create career

pathways. Participants gain experience through paid intern-ships at GroundWorks Landscaping, WaterWorks Irrigation Services, ReNewWorks Home and Décor, and most recently, CafeWorks. Haner reported that last year, 86 percent of employable adults in Housing Hope’s housing units partici-pated in employment training activities or a vocational certifi-cation program, or were employed and earning an income.

In order to meet the needs of children who are emerg-ing from the traumas of homelessness and food insecurity, Tomorrow’s Hope Child Development Center enrolled 175 children from 117 families last year. Almost half demon-strated at least one developmental delay when they enrolled, but after six months, 85 percent had achieved or were pro-gressing toward developmental targets. Most encouraging, fully 100 percent of pre-K and Head Start children were assessed as “kindergarten ready” before they started school.

In October 2015, the organization’s newest and largest project, Monroe Family Village, opened. It added 47 total residential units, including 37 affordable rent units for low-income families, and 10 Service Supported Homeless Housing units for families who are transitioning out of homelessness. It also functions as a regional service center that delivers criti-cal social services for all Housing Hope residents living in the Skykomish Valley cities of Sultan, Monroe, and Snohomish. “The completion of the project itself is a very significant accomplishment,” said CEO Fred Safstrom in a press release. “But its importance lies with the families with children that last night were homeless, but tonight will have a home.”

This year Housing Hope will break ground on a devel-opment project north of Smokey Point, called Twin Lake Landings. Dan Nelson, owner and principal architect of Designs Northwest Architects (whose work is frequently fea-tured in our Habitat section), is designing the project. Nelson said that they are exploring alternative construction models for cost and energy efficiency, including modular construction


and a passive design. “Housing Hope just con-tinues to evolve and grow,” Nelson said. “It’s an amazing story.”

This will be the second project Nelson has designed for Housing Hope. He worked on a 28-unit project in Stanwood several years ago. “I’ve heard the Stanwood project really evokes a strong sense of community. We implemented a courtyard concept, with units that surround a courtyard space, a park, and gardens,” he said.

Under Nelson’s leadership, Designs Northwest Architects has also volunteered to support fund-raising efforts, including designing a modern play-house with a green roof and climbing wall, called the Mod Pod. Gaffney Construction donated mate-rials and labor to build the house. All the proceeds from the sale of the finished Mod Pod benefited Housing Hope. In all, more than 500 volunteers supported Housing Hope through the donation of 4,502 hours of time last year.

Haner said that there remain many misconcep-tions about homelessness in Snohomish County. “I think often people picture a single person stand-ing on a corner when they think of homelessness, but really the issue we see frequently is the prob-lem of families living in cars or couch surfing, families turning to soup kitchens for their meals,” she said. “Homelessness is everywhere. These are your neighbors.”

Thanks to Housing Hope’s decades of experi-ence in addressing the complicated problem of homelessness in Snohomish County, thousands of our neighbors have places to call home and hope for change.

LIFESTYLE In the Know

Photos Courtesy © Housing Hope

The poster promised “genuine fun” and pro-moted a Sock Hop at the Startup Gym. It might

have been a vintage flyer from the 1950s, but it was a recent fundraising event hosted by the Sky Valley Arts Council, which has endeavored to restore and repurpose the historic building as a community events center.

The Startup Gym, named for sawmill owner George Startup, was built in 1937. According to the gym’s origin story, Startup donated the wood and only the setting of the roof beams was hired out. Otherwise, the build-ing was constructed entirely by volunteers who donated mate-rials and labor. Today the gym, which is owned by the Sultan School District, is inspiring the same community spirit and vol-unteer efforts.

Project Manager Debbie Copple reported that in December 2015 the gym received a new roof thanks to grant funds from Snohomish

Startup Gym: A Labor of LoveWRITTEN BY KAITY TEER

County and the Loberg Roofing team of volun-teers. Retired Sultan wood-worker Rick Cross repaired the entryway, motivated by a desire to preserve the place where he met his wife, Brenda, in 1969. And in January, a rummage sale was held to raise funds.

Already the goal of repurposing the gym as an event space for the commu-nity is being realized. On Valentine’s Day, Frank and Nancy Roesler celebrated their 65th wedding anniver-sary at the Startup Gym, the same place they met during the graduation festivities for Sultan High School Class of 1948. Full renovations are expected to be complete within three years.

The most recent sock hop wasn’t the first to be held at the Startup Gym, and thanks to the efforts of the Sky Valley Arts Council and oth-ers, it won’t be the last.

© S

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MARCH & APRIL

34th Annual Snohomish Easter ParadeFirst Street, Snohomish

March 26, 11 a.m.

cityofsnohomish.com 26M A R C H

Sultan-Sky Valley Chamber of Commerce Dinner & Auction

Camp Huston, Gold Bar

March 26, 5 p.m.

skyvalleychamber.com

26M A R C H

Great Northwest Music Tour: Liz ViceMcMenamins Anderson School, Bothell

April 20, 7 p.m.

mcmenamins.com20

14

12Fourth Annual Snohomish Chocolate WalkFirst Street, Snohomish

March 12, 11 a.m.–5 p.m.

historicdowntownsnohomish.org

Snohomish Wine FestivalSnohomish Event Center, Snohomish

March 5, 1–8:30 p.m.

snohowinefest.com5M A R C H

10NWAC Men’s and Women’s Basketball ChampionshipsEverett Community College, Everett

March 10–13

nwacsports.org

M A R C H

Spring CarnivalEvergreen State Fairground, Monroe

April 22–24

evergreenfair.org 22A P R I L

M A R C H

M A R C H

A P R I L

Listener’s Choice presented by Everett Philharmonic OrchestraEverett Civic Auditorium, Everett

March 14, 7–9 p.m.

everettphil.org


LIFESTYLE Calendar

Book ReviewsThere’s an analog magic that comes from holding books in hand that were made by content creators whose work you’ve encountered only digitally. In this issue, we bring you the blogs-turned-books that have us under their spell. Turn page after page for stylish and thoughtful inspiration.

WRITTEN BY KAITY TEER

Sage Living: Decorate for the Life You WantBy Anne Sage 208 pagesChronicle Books (September 15, 2015)

Simple Matters: Living with Less and Ending Up with MoreBy Erin Boyle192 pagesAbrams Image(January 12, 2016)

You might know Anne Sage from her popular lifestyle blog City Sage or the incredible online publication she co-founded, Rue, which is devoted to beautiful, inspirational interiors. Perhaps my favorite sage piece of advice from the book is that a home tells a story. By making small changes to the rooms in which so much of life happens, you can symbolically turn the page to new chapters in your life.

I look to Erin Boyle’s blog Reading My Tea Leaves for its calming palette, earthy minimalism, and inspirational aims: slow, simple, sustainable living. In Simple Matters, Boyle offers short, per-sonal essays paired with photographs of the 500-square-foot apartment she shares with her husband and daughter. You’ll find simple wisdom on making choices that are healthy for you, your family, your neighbors, and the planet.

WHO KNEW?

March 14, 1 p.m.Woman’s Book Club: Local

Mary Lou SanelliSeattle author and literary speaker Mary Lou Sanelli shares from her latest book A Woman Writing: A Memoir In Essays: What Writing About Writing Taught Me About Determination, Persistence, and the Ups and Downs of Choosing A Writing Life. Her voice unites essays that cover varied themes, including marriage, politics, friendship, aging, and nature — all covered from the perspective of a woman writer.Everett Library Auditorium

2702 Hoyt Avenue, Everett

womansbookclub.org

March 21–April 18, Mondays, 4 p.m.How to Write Short FictionThis class could be just what you need to jump start your writing practice. Designed with beginning writers in mind, you’ll be intro-duced to the tools you need to write short stories. The five-week class includes reading materials and discussions, freewrite warmup sessions, and the opportunity to workshop a new story. Schack Art Center, Studio 1

2921 Hoyt Ave., Everett

schack.org

World’s LargestDepending upon how you measure

it, Snohomish County is home to

the world’s largest building. The

Boeing plant in Everett holds the

record for largest building in terms

of volume, measuring at 470 million

cubic feet.

Local LabyrinthLast year The Atlantic declared that

we’re in the midst of a “labyrinth

revival.” Many people are taking up

the practice of walking labyrinths

for their emotional and spiritual

wellbeing. In Arlington’s Lebanon

Park, a brick and flagstone labyrinth

designed by Sarah Lopez was

installed in 2008.

Manmade IslandEverett’s Jetty Island was construct-

ed in the 1800s as a breakwater to

make the harbor safer for ships. At

two-miles long and a half-mile wide,

the island has no roads or vehicles.

Its sandy shores are accessible by

a free foot ferry, which operates dur-

ing the summer.

The Bicycle TreeA centuries-old cedar tree known

as The Bicycle Tree was a popular

Snohomish attraction well into the

20th century. In the 1890s, a logger

named Milligan cut a path through

the tree, whose base measured

48-feet in circumference. Visitors

walked, biked, and even rode on

horseback through the tree until a

flood felled it in 1927.


LIFESTYLE In the Know

Arlington Community Resource Center WRITTEN BY MADELINE TAKATA | PHOTOGRAPHED BY KAITY TEER

The Arlington Community Resource Center (ACRC) opened its doors for local residents six months ago. Since then, the cen-ter has helped about 300 families seeking a variety of resources. Staff members walk alongside struggling families as they find

their footing, and already they are witnessing great successes. “A sweet couple expecting their first child found themselves homeless

and living in their car,” said Seanna Herring-Jensen, program manager. “We worked to get the father his first job and we were able to get them into a new apartment in less than a month. They are doing great. He has moved on to a better paying job with great benefits and they are due with their son any day now.”

Planted by the Lutheran Community Services Northwest (LCSNW) organization, the ACRC is its eighth family support facility. The five Snohomish County facilities serve close to 12,000 children and their families each year.

The ACRC serves as a hub for those who inquire about connections for essential resources, including food, housing, jobs, and transportation. Staff members advocate for community members by connecting them to available services and aim to create resources that may not even exist yet.

“We will do what needs to be done to help people in crisis,” Seanna Herring-Jensen, program manager, said.

“Our staff members are incredibly creative and find ways to help. They care and think with their hearts.”

When tragedy struck the Stillaguamish Valley in the form of the Oso mudslide in 2014, LCSNW responded with efforts to help families recover. After the positive impact of the organization’s relief services, local community leaders, organizations, non-profits and specifically the Cascade Valley Hospital Foundation solidified and funded plans to locate a permanent resource center in Arlington. Today, a support group of sur-vivors continues to meet at the ACRC. They even engage in service proj-ects, such as distributing holiday gifts and meals.

The resource center is committed to meeting the needs of community residents, needs that they are still learning about. In efforts to provide the services that are in highest demand, Herring-Jensen said that they are conducting large community surveys that will indicate the greatest needs.

“Mental health, substance abuse intervention, services for the home-less, as well as services for teens and seniors are repeatedly at the top of the list,” Jensen said. “That’s where we are going with our services while we continue to provide basic services that help the whole family heal.”

The ACRC’s end goal is to see people succeed. Their continuous moti-vation comes from the desire to nurture bright futures and to empower people to live healthy, secure lives.

“I love to see people learn and grow in their lives,” Herring-Jensen said. “Our heart hurts when we see gaps in the system that make it diffi-cult for them, but to see them stick it out, persevere, and pull themselves out of a tough situation . . . well, there is no greater joy than that.”


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WONDER WOMANLisa Dulude

WRITTEN BY MADELINE TAKATA

Lisa Dulude is the energy and envi-ronmental sustainability manager for Snohomish County and an environmental wonder woman.

Dulude leads the Office of Energy and Sustainability (OES) and works to cre-ate healthier, greener communities for Snohomish County residents.

In six years, Dulude has imple-mented several key programs. She helped pioneer the development and adoption of the Sustainable Operations Action Plan (SOAP), which implements environmentally sustainable practices in the County’s government opera-tions, and ultimately strives to lower Snohomish County’s environmental footprint. She also spearheaded two successful financing programs — the Energy Smart Loan Program and the Savvy Septic Program. In all, these pro-grams have provided financing for resi-dents by lowering utility bills and offer-ing financial assistance to repair failing septic systems, which helps to protect water quality.

From a young age, Dulude felt a strong connection to the environ-ment. She spent the early years of her childhood growing up in the Marshall Islands, where she snorkeled and enjoyed being surrounded by natu-ral beauty. “I remember seeing beauti-ful fish and coral, but also diapers and trash. Those experiences had a lasting impact on me.”

Dulude has dedicated her entire career to environmental conservation, beginning with an undergraduate edu-cation in environmental studies and a semester studying marine ecology in Tanzania. The opportunity to work as a consultant investigating occupational hazards for an environmental health and safety company brought Dulude to the Pacific Northwest. She earned a master’s degree in urban design and

planning with a special focus on envi-ronmental planning from the University of Washington.

Dulude said, “I felt that urban plan-ning was a great path to addressing environmental issues through land use, transportation, and building policy.”

After two years working as an urban planner for a multi-disciplinary consult-ing firm, Dulude accepted her current role leading Snohomish County’s OES. Because of her professional experiences and education, Dulude feels like she can assess and present environmental issues from multiple lenses, including environ-mental, economic, social justice, and equity, among others.

She says that she is driven by three factors: the urgent need for action, the ability to create programs and policies that help strengthen communities, and her overall love for nature. The chal-lenges in her field keep Dulude con-stantly learning, launching projects and building new partnerships.

“These partnerships are support-ive, energizing, and play a key role in the environmental progress that we’ve made as an organization,” Dulude said.

Dulude is proud of the work she’s done these past six years and looks forward to several new programs that are in the works. Two projects she is most excited about include a new green building program and a green storm water infrastructure program.

© L

isa

DeL

ude


LIFESTYLE Wonder Woman

APPS WE LOVE [

FAVESFINE ART PAINTERS

1

FIVE

LIZ TRAN

Liz Tran’s vibrant circles of paint tumble in exu-berant rings of color or burst across the canvas in a beautiful visual riot. Long drips and trickles escape some of the bright dots, hinting at their vol-atility and the vertical tug of gravity. Her work is “a form of therapy during Seattle’s long, grey win-ters,” Tran said.liztran.com

WRITTEN BY GAREN GLAZIER

© L

iz T

ran

LIFESTYLE Five Faves

2

3

4

5

LYDIA BASSIS

“I consider the imagery in my work to be a private symbolism,” Lydia Bassis

said of the beautiful geometric forms she creates. Her work is spare, but the white space plays a pivotal role. Like a page in a book, the clean back-drop highlights the interplay of swirls, whorls, crescents, and other shapes, calling to mind some mysterious, lyrical language.lydiabassis.com

LAURA ZECK

Bold and balanced with a hint of studied whimsy, Zeck’s work delights the eye

and tells a story through an intriguing blend of abstract and figurative ele-ments. Playful titles add to the sense of a tale illustrated, and each piece, made with a combination of acrylic, mylar, and resin on board, appears to glow, as though lit from within.zincartinteriors.com/laura-zeck

BROOKE BORCHERDING

The kaleidoscopic landscapes of Brooke Borcherding’s recent work

are a contemporary take on a vener-able genre. Brilliantly colored blocks of color cascade across the canvas, creat-ing a wonderfully pixelated image of urban environments that shimmer with dynamic energy. Borcherding said these “deconstructions,” aim “to shed light on the beauty of ordered chaos.”brookeborcherding.com

CLAIRE JAUREGUI

The diminutive, jewel-like pieces that Jauregui cre-ates are small but striking

with their bright colors, organic forms, and unconventional arrangements. She skillfully layers different media, includ-ing ink, watercolor, acrylic, and screen print — all of which gives her graphic compositions richness and depth while maintaining a cool, modern simplicity.etsy.com/shop/clairejauregui


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Olympic Ballet Theatre Directors of Enchantment

WRITTEN BY SHANNON BLACK

There may not be anything so disciplined in the arts as ballet. Ballet mercilessly demands great strength, extreme flexibility, and intense musicality; all the while dancers must convey emotions such as joy, sor-

row, passion, and sometimes anger. Whatever happens when the curtain rises and breaks the thin veil between reality and fiction, you will find yourself in the throes of enchantment. Based in Snohomish County, the Olympic Ballet Theatre does just that — enchants audiences with three shows a year.

Olympic Ballet Theatre (OBT) began 35 years ago with Helen and John Wilkins who wonderfully ran the company for 30 years before retiring and handing it over for a new chapter with Mara Sachiko Vinson and Oleg Gorboulev at the helm. Both Vinson and Gorboulev were guest teachers at Olympic Ballet School (OBS) and danced with OBT before taking on the roles of artistic directors.

Vinson and Gorboulev met while dancing with Pacific Northwest Ballet (PNB). Prior to PNB, their journeys into the world of ballet looked about as different as you can get.

“My mom put me into dance,” Vinson said. Vinson looks every bit of the ballerina you may imagine. Her hands are long and elegant, her posture straight, and face soft. Even when she sits, she floats into the seat as if performing a small plié.

Born with congenital hip dysplasia, a doctor recommended Vinson learn to dance in order to build strength and help with recovery. Let’s just say dance wasn’t the first thing she thought about when waking up in the morning. Before age 11, Vinson would sometimes hide her ballet slippers to avoid going to class. Eventually though, like a slow blooming court-ship, dance won her over in heart and body. “I can’t imagine life without it now,” she says. “I’m thankful my mom made me stay with it.”

Vinson trained at the highest levels with PNB school’s pro-fessional division and in Washington, D.C. She also studied under famous Russian dancer Alla Sizova, who danced with Mikhail Baryshnikov, a fact that should give you an indica-tion of the caliber of Vinson’s skills.


LIFESTYLE Spotlight Artists

Gorboulev, on the other hand, grew up in the Soviet Union. One day at the age of nine, a talent scout picked him out of a class of kids during physical education to audition for ballet school. “I have no idea what she saw,” Gorboulev confessed, “They look for an athletic type first.” He reminisced how his P.E. teacher disapproved of him because he could never jump hurdles or shoot a basketball. The scout, however, clearly saw something different with the way he carried himself and moved his body.

After passing ballet auditions, the government paid for Gorboulev to attend ballet school at the age of 10. He loved ballet from the start and found it almost easy. His talent was noted in the Armed Forces of the Union of Soviet Socialist Republics, where he served a mandatory enlistment of two years. However, he was allowed to serve with the division of The Ensemble of Song and Dance of the Leningrad Military District and performed for soldiers.

“Lots of cultures dance. Men dance. Our world dances, but in the states, dance [seems] only for girls,” Gorboulev said with a sigh when asked more about dancing in the military. Gorboulev went on to dance professionally in Uzbekistan, Moscow, Los Angeles, and in Seattle to name just a few places.

In the Pacific Northwest he and Vinson met, married, had two children, and now lead OBT and OBS. The Theatre and School operate as separate entities and tend only to be linked during the production of shows.

When Vinson and Gorboulev took over OBT and OBS in 2011, they wanted to encourage students and performers to regard ballet professionally rather than just recreation-ally. They teach skills that match a professional track and run the OBT company as you would see in any major city, with upgraded flooring, lighting, sets, and costumes. They admit it’s okay if students don’t wish to become professional ballet dancers, but the training they’ll encounter at OBS will prep them for professional dance school and company applications.

They also hope the students of OBS might join the OBT company one day, as it continues to expand. Currently the company retains five dancers who volunteer their time and receive scholarships with OBS to continue their training.

OBT’s upcoming full length show, Sleeping Beauty, which will open in April, will honor the company’s 35th season. The production has been in the making for five years and will debut new choreography, staging, costumes, state-of-the-art sets by scenic artist Jeanne Franze, and artistic lighting design by Peter Bracilano. The show will feature more than 60 danc-ers, including guest artists among them. Audiences can expect a beautiful production that the whole family will love with accessible pricing options. Tickets can be purchased online or over the phone for one or both of their two performances. Be enchanted this spring with Olympic Ballet Theatre. olympicballet.com

Photos Courtesy © Olympic Ballet Theatre


LIFESTYLE Spotlight Artists

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Savvy Shopper · Necessities · Around the Sound

SHOP

… continued on page 29

Maple + Moss BoutiqueWRITTEN BY GAREN GLAZIER | PHOTOGRAPHED BY KAITY TEER

Just off of Snohomish’s bustling First Avenue is a pic-turesque storefront painted in serene tones of blue and green. Above the door, a sign announces in cheerful cursive and delicate capital letters: Maple +

Moss Boutique.Inside, the fashions that owner Kortney Rasmussen care-

fully curates evoke the quaint exterior with their warm colors, soft draping, and inviting fabrics. But the on-trend styles are youthful and pretty, giving the clothes a freshness that is any-thing but old-fashioned.

Swingy tunics with crochet and lace details, cozy cardi-gans, soft tees with cute quips and vintage graphics, as well as print dresses and relaxed pants fill the easy-to-browse racks. There’s a range of accessories too, from bold, geometric neck-laces, to infinity scarves and floral clutches, which makes the boutique a one-stop shop for charmingly chic outfits. Quirky candles with offbeat scents and hipster mugs are an added bonus that lend a sense of playfulness to the store’s woodsy-romantic vibe.

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Including

FEATURED HOMES

COLOR THEORY

SUSTAINABLE CHOICES


Housing Hope


The Coloring Craze



hist

ler,

B.C.


in the New Year



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… Rasmussen’s own modern bohemian style is the inspiration behind the shop’s offerings, but beyond the laidback effortlessness of her own obvious sar-torial sense, Rasmussen has that rare combination of youthful enthusiasm and diligence that lends itself well to a fashion entrepreneur. Her background is a case study in hard work and deter-mination paying off. After getting her degree in fashion merchandising, Rasmussen saved money working as a server and manager of a pho restaurant while searching for the perfect place to set up shop. Unwilling to settle for anything less than her dream location but still steadfast in her desire to make progress toward her goals, she began Maple + Moss Boutique as an online store. “I started with a very small inventory, built my own website, took classes on how to get it out there and launched Maple + Moss Boutique, basi-cally from my parents’ basement.”

To gain exposure and sales, Rasmussen hosted “Sip + Shops” in friends’ living rooms. “I would set up all of my product and stage their liv-ing room as a boutique,” she said, “and they would invite all of their friends and family to come to the event. We would sip mimosas and have a shop-ping party!”

The idea proved so popular that even after finding her ideal space in a former antiques store, Rasmussen still brings her pop-up shop to liv-ing rooms and local businesses. She also hosts private parties, partnering with brow bars, hair stylists, and pro-fessional photo booths to create the ultimate ladies’ night, during which attendees can peruse the boutique with their closest friends.

All her persistence and creativity has paid off. Maple + Moss Boutique celebrated its first year in business this past December. The success of the store is due in no small part to her resourceful, DIY attitude — she worked with her dad to design and build the boutique’s gorgeous wooden dressing rooms, for example — and her eye for easy, beautiful pieces that are affordable and accessible. Nothing in the shop costs more than $100, with most price points around $50, and she carries sizes XS-3X, a rarity in the boutique world where it is often dif-ficult to find anything in a range of sizes. “I really think it’s important to have something for every size and income to make my shop as appealing and welcoming to everyone and any-one as possible,” Rasmussen said.

That sense of inclusiveness carries through to the brands she stocks. She

gravitates towards lines like Sevenly, Krochet Kids, Mata Traders, and The Created Co. that give back to causes around the world. She also car-ries items, including menswear, from Casual Industrees, a local company with operations in the iconic Rainier Brewery downtown. “I love to support local,” Rasmussen said, “and I love to support companies with a higher pur-pose and meaning.”

This thoughtfulness and commit-ment to the customer are a top priority for Rasmussen. “The absolute one thing that keeps me motivated,” she said, “is when I can help find that one item or outfit for someone that just makes them light up and so happy that they want to wear it out of the shop.” She pulls out a long-sleeved tee in a rich maroon color, her current favorite, that might be just that sort of day-making pur-chase. Printed on the front is the maxim “Wherever you go, go with all your heart.” It’s a message that resonates with Rasmussen, and one that perfectly sums up her passionate approach to Maple + Moss Boutique.

104 Union Ave., Snohomish 425.949.9808 mapleandmossboutique.com


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SEPTEMBER | OCTOBER 2015

DISPLAY UNTIL OCTOBER 31$4.99 US • $5.99 CAN

ABABABABACS

THE

Of Woodinville Wine CountryCWine CountryCC INT THE WOODS

Fall Fashion

1509_1_NEM-Cover.indd 1 8/26/15 9:55 AM

MARCH | APRIL 2016



Including

FEATURED HOMES

COLOR THEORY

SUSTAINABLE CHOICES


Housing Hope


The Coloring Craze



hist

ler,

B.C.


in the New Year



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SHOP Necessities

DigsWRITTEN BY KAITY TEER

I remember shopping at Digs when it was located on Holly St. in downtown Bellingham. The showroom’s furniture, housewares, decor, and gifts always made me feel a little weak in the knees, as if I might swoon onto a Gus* bed

upholstered in tweed and dressed in a DwellStudio duvet. Modern design does that to me.

So it pained me when I heard that after five years, Digs was closing its doors in Bellingham. Relief came only in dis-covering that owners Ben and Gretchen Knudsen were sim-ply moving their shop further south. This spring, as Digs cel-ebrates its third anniversary in Ballard, I caught up with the Knudsens and am happy to report that the showroom is as swoon-worthy as ever.

Ben said that, currently, their most popular items include sofas from Gus* Modern, seating and planters from Modernica, sleeper sofas from American Leather, and rugs and placemats from Chilewich. He’s especially into Gus* Modern’s spring collection. “They’ve introduced new colors, velvet, and plaid for upholstery, and walnut couch bases, which tie in per-fectly with the modern style of the Pacific Northwest.”

The prevailing aesthetic at Digs is modern, but it’s not inaccessible. “We strive to support independent designers while providing well-designed products that are also afford-able,” Ben said. “In a day and age where so much has become disposable and mass-produced, we want to see people fill their lives with unique things they actually love and will keep for years to come.”

Though he appreciates on-trend decor, he suggests select-ing pieces that are specific to your taste and considered more timeless than now. “We love a room that has a few accents that are true to the moment, but will still feel great in ten years,” he said.

That’s true of larger purchases, like furniture, but you can also browse Digs for thoughtful, well-designed gifts for any occasion, including modern jewelry and wedding or baby shower gifts.

Since their move south, the Knudsens continue to spend time throughout the North Sound. They are no strang-ers to Snohomish County — they just purchased a home in Shoreline — and love to visit downtown Edmonds. All things considered, they’ve found Ballard to be a charming fit for Digs.

“We are big fans of Ballard,” Ben said. “We like that it has some of the things we enjoyed in Bellingham — a tight-knit community feel, laid back vibe, lots of good food, and the city’s best farmer’s market! We truly feel at home here.”

Which really, is no surprise, because Ben and Gretchen Knudsen have a knack for making a place feel like home.

Photos Courtesy © Digs


SHOP Around the Sound

Bothell FurnitureWRITTEN AND PHOTOGRAPHED

BY SHANNON BLACK

10100 Main Street, Bothell 425.486.5833 bothellfurniture.com


SHOP Savvy Shopper

THE SHOP

Since 1985, Bothell Furniture has been a mainstay in downtown Bothell. Its salespeople have distin-guished themselves by their knowledge and exper-tise. They buy carefully selected individual pieces of furniture rather than container loads of cheap imports, and they pride themselves not only on their relationships with customers, relationships that sometimes span generations, but also with furniture designers, builders, and manufacturers.

THE ATMOSPHERE

A down-to-earth showroom where either music hums in the background or a TV broadcasts local channels and sports games. Many furniture stores feel like car dealerships with high pressure sales but not Bothell Furniture. You will receive a friendly greeting upon arrival but also will feel free to engage in laidback browsing.

KEY PEOPLE

Scott Susott and Jared Holeman purchased Bothell Furniture in 2007 from the original owner. Susott joined the company in 1987, and Holeman started in 1993. This type of long-term employee reten-tion can be seen across the board, from the deliv-ery team with 17 years of experience to the office manager, Kim Sundal, who has worked for Bothell Furniture for 16 years. The employees like their work, and that always speaks well of a company.

WHAT YOU’LL FIND

Bothell Furniture caters to how we live in the Northwest. According to Susott and Holeman,

that means furniture which is functional, archi-tecturally clean, and built to last. You’ll find American made pieces in the transitional, Mission, and Craftsman styles.

The store carries Western Heritage by master craftsman Tim Mclellan, whom you may know as a finalist from the first season of Ellen’s Design Challenge on HGTV.

You’ll also find Simply Amish products. Susott and Holeman quickly point out the title “Amish” represents a way of making furniture and not a style. Yes, Amish people really do make this furni-ture. You can choose multiple types of wood and stain options, which means many of the pieces are customizable.

You’ll also find Flexsteel sofas and chairs, another well established American company, with over 1,500 fabric options. Sprinkled throughout the showroom are a few local designers and build-ers as well.

OWNER’S FAVORITE

Hands down Susott and Holeman both love Western Heritage for its impeccable designs and Simply Amish for the quality of wood. Another favorite, the special events they produce called “Meet the Builders,” which give designers and builders an opportunity to come out and talk with customers and interested buyers.

“The Amish don’t fly,” Susott said, about one of their past events with Simply Amish. “They took a train. So for them to come out here is a big deal. Plus they’re not building anything while they’re gone. That shows integrity. Try and find that story in another furniture store.”

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… continued on the next page

The Coloring CrazeWRITTEN BY ARLENE FELD | ILLUSTRATED BY KELSEY WILMORE

PHOTOGRAPHED BY CORBIN HUDACEK

The ExplosionAdults across the world are suddenly going crazy over col-oring. This traditional childhood pastime leap-frogged over biographies, histories, and politics to the top of the bestseller lists. Publishers promoted sales by offering a wide, imagina-tive range of books, some by well known illustrators. In 2013, Scottish illustrator Johanna Basford published The Secret Garden. Her initial printing of 16,000 books blew up to more than two million. Some think Brasford’s book triggered the craze. Since that explosion, coloring books have become big business — publishers say the market crosses age, gender, and geographical boundaries. Sophisticated, detailed drawings of mandalas, graceful swirling flowers, hearts and animals, created in every imaginable style, fill inexpensive ($3.99 to $25.00) books. The topics vary from traditional to R-rated, including everything from architecture to skate boarding and Kama Sutra.

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WELLBEING

WELLBEING Self Care

Relax and CreateI asked an acquaintance who works at a local grocery store to tell me why she colors. Her intense answer surprised me. Looking serious, Patty said, “It’s therapeutic! I can’t turn off my mind. If I walk down a grocery aisle and spot an empty box, I think about things to do with it. It’s hard to let it go. It’s constant and endless. I discovered coloring a long time ago. Before the trend. It is the only way I can turn my mind off and calm down.”

Patty had stumbled upon a playful way to unstress her own mind, a way that seems to have no negative side effects. She could have turned to destructive methods, such as alcohol, street drugs, or prescription drugs. Counselors teach their anxious clients to calm themselves with behav-ioral methods, such as mindfulness, deep breathing, affirma-tions, music, and physical activity. Coloring places a new, easily used tool in the stress lowering tool box. Coloring takes you away from worries and a chattering mind.

Some say coloring is a creative venture without the need for artistic flair or skill. Canadian artist Steve McDonald offers incomplete drawings for his “partners” to fin-ish. This process is exciting to him. The coloring boom is inspiring artists to think “outside the lines.”

Enthusiasts have claimed coloring is meditative, it improves focus, reduces worry and anxiety, and develops the imagination.

HealingColoring alters the mind, the body and the emotions. All three are tightly woven together. Relief in one area helps the two others. Art therapy developed as a specialty to aid talk

therapy, and lets patients express emotions that are difficult to put into words. Painting and collage help release current pres-sures and past traumas. Coloring may or may not be art, but it works in a similar way. Neuroscientific research shows the brain can physically change, grow, and rejuvenate. Coloring has a predictable outcome which combines with repetitive motion. The heart rate gradually slows and the brain waves change. Negative emotional responses seem to be blocked during coloring. Therapists use coloring to assist in the treat-ment of cancer patients who feel overwhelmed. The fearful, helpless emotions get a bit of a rest.

Even in the North Sound, a relatively low-stress, nature-loving area, people feel pressure from work, family, and inter-nally. When they mix and match colors, they stimulate their senses, develop vision, and use their fine motor skills. At the same time, coloring soothes anxiety symptoms like worry, restlessness, and insomnia. The mind and emotions quiet.

Unplugged Fun

Coloring is not just a solitary pursuit. Coloring clubs, color-ing parties, and even coloring in bars are all the rage. The gatherings make sweet companionship, not so different from quilting bees or knitting together. You can color with your kids or with a sick friend. If you want to get back to some-thing a little more hands-on or if you want to step away from the digital world, you can color.

Whether you choose pens or crayons, pastels or paints, enjoy the relaxation and focus that coloring can bring you.

…


Featuring

Small Changes that Make a Big Difference

A ContemporaryCoastal Landscape

Beach Drive Remodel

A Bright, Spacious Family Kitchen

Color Theory

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Though you probably haven’t convened your family mem-bers to hold a climate change summit in your living room,

sometimes it can feel inordinately chal-lenging to agree upon and make sus-tainable decisions at home. Ask anyone who has recently shopped for furnish-ings, upgraded appliances, or planned a build or remodel.

World leaders seem to face similar challenges in agreeing upon how to go about making more sustainable deci-sions. As 2015 came to an end, rep-resentatives from 195 countries gath-ered in Paris for the COP21 meeting of the U.N. Framework Convention on Climate Change. They worked toward an agreement to transition from fos-sil fuels to clean energy sources and to prevent global warming from exceed-ing 1.5 degrees Celsius. At the same time, 2015 exceeded records for land and ocean surface temperatures and broke the 1C barrior above pre-indus-trial levels — thanks to a combination of human-induced warming and El Niño weather patterns.

Though the COP21 climate agree-ment is an important, symbolic step forward, it isn’t perfect, nor is it a panacea for the environmental and humanitarian crisis that is climate change. It’s a big, complex prob-lem that requires big, complex solu-tions, which can be challenging to agree upon and challenging to enact on many levels. It also requires much smaller solutions, enacted by individu-als in homes and backyards and neigh-borhoods around the globe.

Still, try typing “which is better for the environment” into your search bar and see how many auto-complete options Google supplies to finish your question. It’s a question that spans personal decisions about everything

Small Changes that Make a Big DifferenceWRITTEN BY KAITY TEER

from transportation and grocery shop-ping to parenting and funerary deci-sions. And yes, even and especially, to the plethora of choices that come with building, buying, remodeling, and fur-nishing a home.

The process of researching options, weighing pros and cons, and making careful, evidence-based decisions that are healthy, sustainable, and afford-able for your home is often complicated and time-consuming. Fortunately, in the North Sound, there are many resources you can draw upon for expertise and advice, including designers, architects, builders, and contractors who special-ize in implementing green building technologies.

21 Acres21 Acres Demonstration Farm and Center for Local Food and Sustainable Living in Woodinville is a nonprofit enterprise that has developed a reputa-tion as a “living laboratory” for inte-grating sustainable living practices. Its education center includes a farm mar-ket, cold storage for produce, a com-mercial kitchen, and space for classes and meetings.

Housed in a 12,000-square-foot building that was the first commercial building in a rural farm setting to earn a LEED Platinum certification in the U.S., 21 Acres demonstrates cutting-edge green building technologies to homeowners and industry profession-als, including solar power, geo-thermal heat pumps and radiant flooring, a living roof, stormwater management, low-flow fixtures, and composting toilets. Staff members are happy to give green building tours and discuss options with visitors.

“It’s a commercial building, but everything we do is motivated by a desire to educate,” said Brenda

“You might think, ‘I can’t fix

the world’s problems by

recycling my newspaper.’

But every decision we

make has far-reaching

consequences . . . Even

small changes in our

behaviors can make a big

difference.”

— Melissa SokolowskyAssistant Facilities Manager, 21 Acres


HOME & remodel

Vanderloop, a communications consul-tant for 21 Acres. “We try to help visi-tors understand how commercial green building technologies can be scaled down for simple, residential use. We also try to make clear the connections between what we do here at 21 Acres and what you can do personally to make small changes, especially through food choices, water conservation, and energy efficiency.”

Melissa Sokolowsky, assistant facili-ties manager, said that many people understand they should eat organic, locally-grown food and practice water and energy conservation. But what they may not realize are the critical connec-tions between the three systems.

“One thing I have discovered through working at 21 Acres is how closely related food, water, and energy are; they really affect each other,” Sokolowsky said. “It takes water and energy to grow and transport food. It takes a great deal of energy to pump and treat water. Energy usage releases greenhouse gases, which affects the cli-mate, which in turn impacts our food supply, how and where we grow food.”

When you consider these con-nections, the consequences of small changes are amplified. “It can be really overwhelming,” she said. “You might think, ‘I can’t fix the world’s problems by recycling my newspaper.’ But every decision we make has far-reaching consequences, some which may not be obvious. Even small changes in our behaviors can make a big difference.”

Sokolowsky shared some small, simple changes to improve your home’s sustainability in these three areas: food, energy, and water. She also dis-cussed green building technologies you can implement in your own home or remodel.


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HOME & remodel

FoodWhen purchasing, building, or remodel-ing a home, at the top of the list of con-siderations is a well equipped, inviting kitchen for preparing food and gather-ing with loved ones.

“For potential buyers, the kitchen is the room that can make or break the sale,” Kristen Hampshire wrote in an article for HGTV. “Generally speak-ing, you can spend between 6 and 10 percent of the total home value and get fair returns.”

Outfitting your kitchen with energy efficient appliances and water conserv-ing fixtures can increase the value of your home, improve your kitchen’s function, and benefit the environment. At 21 Acres, every purchasing decision for the market kitchen — where food is prepared for sale and visitors gather for hands-on cooking classes — was care-fully researched and discussed, from the countertop to food storage containers to cleaning products.

In addition to selecting sustain-able, healthy materials and finishes, you should also look at the carbon footprint when purchasing household furnishings. “Choose items purchased from down the street or from a com-pany based in America, rather than something imported from China,” Sokolowsky encouraged. “That would reduce carbon emissions quite a bit.”

Just as worthy of consideration is the food you choose to prepare. It’s beneficial to grow your own produce or purchase organic, locally grown food whenever possible, and to cook from scratch rather than relying on processed foods. It’s even better if you plan your meals around seasonable produce, pref-erably grown within a 300-mile radius. We are fortunate that in the North Sound it’s possible to eat locally grown, fresh food year-round. Still for many consumers, making decisions about food boils down to affordability, access, and convenience.

You can save money by purchas-ing produce that’s both good for you and the environment at farmers mar-kets, even if it’s not certified organic.

Sokolowsky says it pays to be on a first-name basis with your local farm-ers. “Farmers don’t necessarily have to be certified organic to grow pesticide-free or clean food,” she said. “The best way to really know what you’re eating is to know your farmer and talk with them about their growing practices.”

If you can’t buy only organic produce, try to avoid items on the Environmental Working Group’s “Dirty Dozen” list. Reading product labels while you shop is a small habit that can help you make more informed decisions. In addition to information about growing practices, labels can also tell you where your food was pro-duced. The typical American dinner plate contains food that has traveled an average of 1,500 miles. It’s impor-tant to consider how much transporta-tion and fossil fuels were required to bring it to you.

It’s also important to design your kitchen in order to reduce food waste and dispose of it. When choosing your cabinets, pantry, and refrigerator, con-sider what features will help you to eas-ily see and access ingredients. This will help you to purchase only what you need. Also evaluate your interior design for practical, elegant solutions that make composting and recycling attrac-tive and convenient. One of the leading causes of methane gas is food waste in landfills, where food can’t break down properly. And as far as greenhouse gases go, methane gas has a much higher global warming potential than carbon dioxide.

Finally, as you consider your home’s landscaping, look for ways to grow your own vegetables. Skilled landscape architects and designers can help you incorporate attractive, beautiful edible gardens that complement your other soft and hard landscaping features.

We’re not used to thinking about it this way, but how you purchase, store, prepare, and serve your food, as well as how you clean the kitchen and dispose of food waste, impacts both water con-servation and fossil fuel emissions.



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Energy This is one of those “which is better for the envi-ronment” questions. Is it better to use your old appliance until it kicks the bucket or to replace it with an energy efficient appliance?

Sokolowsky recommends that if you plan to upgrade your appliances, you should select energy efficient ones and off load your old appliances through recycling organizations rather than send-ing them to the landfill.

According to Sokolowsky older furnaces are about 80 percent efficient, while newer furnaces may operate at 95 percent efficient. “If you’re doing a huge remodel, you might consider swap-ping out your furnaces for a high efficiency model, which will use less energy and less natural gas.” And don’t forget to change your filter every three months, using re-useable filters, which will keep your furnace working efficiently and will make your air healthier.

Efforts to conserve energy at 21 Acres started with the building’s materials and envelope. Its pri-mary material is concrete and insulated concrete form walls, which contain 90 percent recycled expanded polystyrene insulation, and allow for thermal mass, which offers optimal solar gain in winter and summer.

Passive design means that 21 Acres has no mechanical cooling, which is a true feat for a building its size. Heat is drawn from the earth using ground source heat pumps and radiant floor-ing, which is the most efficient heat source in terms of energy input and output.

WaterMost of us know that it’s important to use water wisely because it’s a precious natural resource. But using water also impacts carbon emissions due to the large amounts of energy required to pump, treat, and heat water.

The simplest, most cost-effective step is to install low-flow fixtures in your kitchen and bath-rooms. According to Sokolowsky, many water dis-tricts offer free low-flow showerheads and faucets. Also, consider installing a dual-flow toilet, gray water toilet, or compostable toilet system, like the one at 21 Acres, which uses about 95 percent less water than typical toilets.

In the kitchen, small changes during food prep-aration can help with water conservation. “You start to realize all the little things you do daily that make a difference,” Sokolowsky said.

For example, she said she uses a pot to catch water in the kitchen sink when rinsing vegetables, and then reuses that water to remove dirt from other vegetables before also giving them a quick rinse. This small change saves water that otherwise might have been left running. Keep in mind, the average faucet flows at 2 gallons per minute. When she’s finished, she tosses the water on her garden, which saves energy through reuse instead of send-ing it down the drain to a water treatment facility.

Here’s the best news about water conservation: it’s a popular misconception that washing dishes by hand is necessarily more efficient. In fact, hand washing tends to use more than three times the amount of water.

“A high efficiency dish washer uses 4-6 gallons per load, while washing dishes by hand can use up to 30 gallons of water,” Sokolowsky said, “So in this case the sustainable choice is easier and more convenient.”

At 21 Acres, human waste and wastewater is processed entirely on-site. Gray water processes through bio-digesting tanks and bio-filters, which recycles and filters water without using chemi-cals, disinfectants, ozone, or ultraviolet processes, before returning it to the environment.

The property design, hardscaping, and land-scaping also contribute to water management, par-ticularly by preventing rainfall from entering the storm drain system. Light colored pavers, instead of conventional paving methods like concrete or asphalt, both absorb heat and allow water to evap-orate, filtrate, or drain into the Samammish River.

“It takes a lot of energy for sewer systems to process water,” Sokolowsky said. “Water is energy, when you think about it.”


HOME & remodel

21 Acres also implements a sophisticated energy monitoring system, but a homeowner can do something similar by purchasing a programmable thermostat or one you can control remotely.

On the roof, there are both solar panels that offset 15 percent of the building’s electrical con-sumption and a living roof that reduces heat island effect, absorbs carbon dioxide, and works as a filtration system for rainwater, which ultimately helps to recharge groundwater and prevent the energy draw of water treatment. Living roofs also preserve roof membranes by protecting them from sunlight and lowering the surface temperature. Not to mention, living roofs are attractive and offer a home to plants, animals, birds, and insects.

Choosing sustainable alternatives for heating, cooling, and air quality can lead to healthier, more affordable outcomes.

If anything, the climate change crisis has revealed how connected we all are, to each other and to the environment. Our food, water, and energy systems amplify the impact of small, every-day, individual actions.

When planning your home and remodel, it may be easy to feel paralyzed with indecision. But by making use of local experts, including the staff at the 21 Acres “living laboratory,” you can more eas-ily identify the small changes that make a big dif-ference, as well as the more substantial upgrades with promising pay offs, both for you and for the environment.

Here’s the best news about

water conservation: it’s a popular

misconception that washing dishes

by hand is necessarily more energy

efficient. “A high efficiency dish

washer uses 4–6 gallons per load,

while washing dishes by hand can

use up to 30 gallons of water,”

Sokolowsky said, “So in this case

the sustainable choice is easier and

more convenient.”

Reduce your power bill Take the guesswork out of going solar.

WRITTEN BY TRISH HAVEMAN

Have you thought about going solar but you’re not sure where to start? You’re not alone! It may seem daunting, but that’s

where Western Solar comes in. Since its founding over ten years

ago, Western Solar has installed over three megawatts (3,000 kilowatts) of solar electric systems in Western Washington, helping hundreds of fami-lies and local businesses generate power from the sun. Many customers have realized a lifelong dream of off-grid liv-ing. Others have reached their ideal of harnessing the power of solar to power electric vehicles and forego fossil fuels altogether. For many more, the main benefit has been reducing their yearly energy bill through renewable energy.

But really? Solar in the state known for Seattle’s constant drizzle and grey skies? Actually, yes! While Washington has a reputation for cloudy days, it’s a fantastic location for producing solar energy. The Puget Sound area sees 30 percent more sunlight than the world’s leader in solar, Germany. Western Washington’s long summer days, com-bined with the mild temperatures, are optimal for solar production.

Washington residents also benefit from the best combination of solar incentives in the nation. In addition to a 30 percent federal tax credit, utilities

allow customers to produce more elec-tricity than they use, resulting in an automatic credit on your power bill. These credits accumulate during the sunny summer months and are drawn upon later in the year when electric-ity consumption is higher. Many who go solar see their bill reduced drasti-cally, with some seeing it disappear completely!

The icing on the cake is the state production incentive, which takes the form of a yearly check from your util-ity. Customers who install systems designed with made-in-Washington solar equipment see the highest yearly payment. Even better, these panels are manufactured nearby in Bellingham, allowing you to keep your dollars in the local economy.

Between the top notch incentives and the savings on electricity, solar has become a home improvement option accessible to people across all income brackets. Solar isn’t just for environ-mentalists; once you start penciling out the numbers you can see that solar makes financial sense regardless of class or politics.

So how do you know if solar makes sense for your home or busi-ness? Simple — start with a free solar site assessment. Western Solar will take solar readings on site, review

your electricity usage, and measure the available roof space. The site-specific solar readings will then be analyzed with 30 years of local weather data to determine if the site is a good fit.

After analyzing your solar read-ings, Western Solar creates a custom system design and provides you with a 25-year financial analysis detailing how the proposed system would work for you for the long term, factoring in all available incentives.

Once you’ve chosen the option that best fits your needs, you can take advantage of Western Solar’s easy installation process. Their dedicated Customer Support Coordinator will be your point of contact from start to fin-ish, as they handle all permitting and file all utility and state paperwork on your behalf.

Does it sound like a plan? Let’s get to work. Or rather, let Western Solar get to work! Schedule your FREE site assessment by calling 360-746-0859 or visit westernsolarinc.com.


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“Working with Western Solar was exceptional from initial sales inquiry all the way through to project completion and system activation. They have provided us with a complete turn-key

solution with superior customer service. Communication with all members of their team have been professional and

timely with the attitude that the customer always comes first. I am very impressed with Western Solar and would highly recommend them to anyone considering a solar system.”

- BILL C. 5.94 kW system, Friday Creek Farm, Burlington

A Contemporary Coastal LandscapeWRITTEN BY KAITY TEER

For landscape designer and certified pro-fessional horticulturist Heidi Skievaski of Sublime Garden Designs, an unsightly cur-tain drain that skirted a newly constructed

high-bank waterfront home was a design challenge turned opportunity.

Because of the home’s location on a coastal bluff, the curtain drain was there to stay. Picture an 18-inch swath of drain rock marring the back-yard and access to the property’s exceptional views. Skievaski transformed the curtain drain into a meandering dry-stream bed with boulders, river cobble in a variety of sizes, and native ferns and grasses.

“It ended up being a really nice feature; you’d never guess that it was a drain,” Skievaski said. “It’s simple, yet stunning.”

Curtain drain aside, the property was a blank slate. Two acres of the 6.5-acre property needed landscaping. According to Skievaski, the homeown-ers requested ample lawn space for kids and the family dog, an edible garden protected from deer, and a low-maintenance design featuring drought-tolerant native plants and modern, clean lines.

She focused on native plantings along the edges of the property to soften the transition from native landscape to designed landscape. She incorpo-rated luecothoe, hellebores, ferns, nandina, pieris, Japanese maples, and viburnum. Closer to the home, she chose cephalotaxus and Little Lime hydrangeas. Boulders, many which were sourced from the property, interrupt straight lines and architectural pavers in order to add character and warmth to the space.

Skievaski says her goal when working with homeowners is to “create something my clients would create themselves, if they knew how.”

Landscape Design | Founder and Lead Designer Heidi Skievaski, Sublime Garden Design, sublimegardendesign.com, assisted by Landscape Architect Devin Golob

Landscape Contractor | Paul Beykovsky, Western Gardens, westerngardens.org

Composed of 2’ x 2’ architectural pavers, the patio has an irregular edge, where you can find

large boulders for extra seating and plants like dwarf mondo grass and scleranthus.

Photos Courtesy © Sublime Garden Design / Heidi Skievaski


HOME & remodel

Ferns grow in steel Corten planters near the

home’s entrance.

The garden is made up of five galvanized steel culverts and welded wire fencing. The Akoris

Tuteurs by TerraTrellis are as eye-catching as they are practical for growing vegetables like

beans and peas. A lavender hedge attracts beneficial pollinators.


Photos Courtesy © Designs Northwest Architects / Lucas Henning


HOME & remodel

As far as remodels are concerned, you might think that the most dramatic transformations are also the most expensive and the most complicated. The waterfront Beach Drive Remodel on Camano

Island, executed by principal architect Dan Nelson of Designs Northwest Architects, proves these misconceptions wrong. The resulting transformation was so complete that neighbors believed it to be a newly constructed home, yet the remodel was cost effective and, at times, surprisingly simple.

“Most of the remodel was an exterior intervention,” Nelson said. “It was an amazing transformation. We turned it into a modern house. It’s now contemporary, eclectic, and warm.”

Architect | Principal Architect Dan Nelson with Project Architect Matt Radach, Designs Northwest Architects, designsnw.com

Interior Design | H2K Design, h2kdesign.com Contractor | Impel Construction Co., impelconstruction.com

He affectionately described the home’s original exte-rior as something reminiscent of a mid-century Econolodge. Renovations included removing false dormers from the man-sard roof, adding corrugated steel panels, expanding window openings overlooking the water, and enhancing the entryway with arbors and steel columns.

While the interior also received a facelift, its transforma-tion was achieved through strategic, less intensive changes. The staircase was improved by replacing wooden handrails, which were dark and heavy, with modern stainless steel cable.

Homeowners Ron and Judy Hoefer recognized the home’s potential, despite its lackluster, dated exterior. Intrepid

Beach Drive RemodelWRITTEN BY KAITY TEER

…


remodelers, it was Ron Hoefer who discovered the original wooden stairs hidden beneath carpet. Willing to contribute more than a little elbow grease, Hoefer sanded and stained the stairs.

The Hoefers were inspired by shingled beachfront build-ings, both commercial and residential, in Canon Beach, Oregon, where they have traveled annually for almost forty years. The Hoefers had previously built and remodeled several homes together, so their experience and input was an asset. “We had a great team that communicated well and really lis-tened to us. It’s so important to choose a good team of archi-tects, designers, and contractors,” Ron Hoefer said. “We ended with a great product, as well as our sanity, love, and appreciation.”

For homebuyers looking to achieve a similarly impressive, cost-effective remodel, Nelson advised evaluating a home’s structure. “The trick is to find a house that has a good struc-ture already,” Nelson said. “It quickly becomes expensive when you decide to make structural modifications, for exam-ple, by adding a second story or other addition.”

The Hoefers enjoy spending time near the water with their friends and family, and enjoy demonstrating their hospitality. When asked about his favorite feature in the home, Hoefer said, “When you walk in the front door, you see a wall of windows that showcase the beauty of the water, Mt. Baker, and the Cascades. I suppose that’s what I love best about it. I love to see the sun rise over Mt. Baker in the summertime. And in the evening, when the sun is setting, you get this moon river effect coming across the bay.”

…


HOME & remodel

Necessities

Bright Lights

Crosby Schoolhouse Desk LampTarget, $29.99

2-pack CandlesH&M, $2.99

Edison Euna Collection 5-Light Black Clear Glass Indoor PendantHome Depot, $224.99

Bruno Adjustable Double Arm Pharmacy Floor Lamplumens.com, $365.70

Arc Floor LampDania Furniture, Lynnwood, $299

Stilt Table Lamparea51, Seattle, $299

Nuphar Glass Table LampDania Furniture, Lynnwood, $79

Let these mod-

ern lamps and fix-

tures light up your

rooms. From desk

lamps to pendants

to floor lamps, here

are some of our

favorite designs

that promise to

brighten your

spaces in fresh, con-

temporary styles.


HOME & remodel

A Bright, Spacious Family KitchenWRITTEN BY TANNA EDLER

The goal was to create a bright, spacious family kitchen with a lived-in vibe and plenty of space for entertainment and

enjoyment. Even in this single kitchen project, the client’s requests were var-ied. My client wanted décor that felt current but with a hint of Old-World charm. The tricky part as a designer was to combine disparate elements into a balanced, cohesive whole, but the results are stunning.


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Interior Design | Tanna Edler, Tanna By Design, tannabydesign.com



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By implementing a new floor plan, we doubled both the prep area and storage space, as well as added a built-in wine bar and buffet. Inspiration for our transitional eat-in kitchen included marble-like countertops, Shaker cabi-nets painted white, paneled appliances, a herringbone backsplash, an organic feature and a large prep sink.

This beautiful kitchen in shades of white, green and wood tones is a lovely example of how to work with white in a kitchen. It is balanced nicely by the warm stone, rich flooring, embellished fabric stools, and of course, over-island lighting which adds glamour.

The juxtaposition of the heavy stone range and hood surround plus the clean quartz countertops was the eye-catch-ing effect we hoped for; yet, the green island cabinetry stopped the show. Picking up the color in the vein of the quartz, this refreshing tone warmed the palette in the kitchen while maintaining the natural liveliness.

This now spacious kitchen com-bines several design styles, blending contemporary, traditional, and modern elements together seamlessly. You can execute that concept, too, by furnishing with everything from books and pic-tures to rugs and upholstered pieces for a relaxed, welcoming space.

…


Color Theory Ten Tips for Choosing the Perfect Paint Color

WRITTEN BY KELLY DUBYNE, CFYH

Over the years I have done hundreds of color consults. The basis of all my home designs — whether hanging art, furnishing a room, or doing a remodel — starts, and essentially ends, with color. Most

people love color, but they are often overwhelmed by all the possibilities, and thus choose to do nothing. And then they are forever unhappy with their white walls. Let’s get out of that rut and

add some color to your home with these simple tips.

1. Get inspired! What colors are you attracted to? What items in your home are you drawn to? Sometimes I ask cli-ents to show me their closet, as we often wear col-ors we’re attracted to. I also ask to see their dishes as they can be another indicator of preferred colors.

2. Get a little help. Check out houzz.com for inspiration. When doing an interior design project I request that clients make us a file of their favorite inspiration images on this website, and you certainly could do the same for color as well.

3. White paint costs the same as colored paint! Take a chance on a color, you might like it! If not, it’s only paint. And remember: colored paint costs the same as white paint.

4. Go bold in the bathroom. Unsure about going with a darker color? I encour-age clients to go with a bold color in the powder room. It’s usually a small room, but it can have great impact. Do the ceiling in the same, saturated color for a dramatic effect. Starting with this small room is a great indicator to see how well you like a deep, saturated, or bold color.

5. Accentuate the positive. A house needs to have a variety of values — not all light colors, not all dark colors. One way to achieve this contrast is to paint an accent wall that is different in color and value from the other walls. The accent wall in a room needs to be a focal point wall where your eye is naturally drawn, whether it is an architectural or environ-mental feature.

6. Always use a neutral. In every home in which I do full color consults, I always use a neutral. Neutrals are a must in some areas of the home. I recommend a neutral in hall-ways and stairwells. I always caution against doing a bold color in those areas, as our eye needs to rest, and often those areas call for neutrality to allow in some light.

7. Separate the ceilings. A crisp white ceiling is my preference on most ceil-ings. It helps to define the wall color, and down the road if the wall color is changed, the ceiling does not have to be repainted. However, sometimes in bedrooms, bathrooms, or dining rooms, I do play up the ceiling with color.

8. Choose a good quality paint. Use the best quality paint you can. Contrary to popular belief, it doesn’t mean it has to be the most expensive paint. A designer, painter, or paint store can help lead you to good quality paints.

9. Double up! Two coats of paint are best, and I always recom-mend two coats on my projects. Generally, the first coat goes on a little thicker, and the second coat is a lighter overcoat.

10. Hire a good painter. Designers and paint stores are great sources to ask for detail-oriented painters. It’s important for a painter to take care and time to be respectful of your home and furniture, and to do a fabulous job, one that will last for many years!

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Salt & Iron, RevisitedWRITTEN BY KAITY TEER | PHOTOGRAPHED BY LISA DILLS

One year ago, Edmonds welcomed its first ever oyster bar and steak house. Before Salt & Iron’s grand opening, we reported on its development and inter-

viewed co-owner and executive chef Shubert Ho. We’ve looked forward to reviewing it ever since.

Salt & Iron is a study in contrasts, from its high quality offerings from land and sea to the possi-bilities for varied dining experiences. As a whole, the furnishings have a distinctly Pacific Northwest feel, but with a nod to French décor. Its dining room offers an elegant, sophisticated atmosphere for a quiet meal with a significant other or several companions. It seems Salt & Iron has attained that elusive balance between fine dining destination and relaxed, inviting neighborhood restaurant.

… It’s worth dressing up and driving to, and yet, I would feel comfortable walk-ing in after an afternoon shopping in Edmonds’ historic downtown.

It’s exactly what Ho said he and his business partner Andrew Leckie set out to achieve. This versatility was enhanced by Salt & Iron’s recent expansion. They were surprised to dou-ble their business plan within months when an adjacent, corner space unex-pectedly became available on Main and Fourth. The expansion created a slight separation between the bustling bar and the quieter, more traditional dining room. It also allowed for an

exceptional private dining space for hosting family style dinners or passed cocktails and appetizers. In all, the res-taurant now seats up to 100 diners.

We visited on a recent Saturday night, and enjoyed an elevated dining experience, complete with low light-ing, candles, and white tablecloths. Yet, I could see that the adjacent bar was warm, cheery, and full of energy. Our server was kind and skilled, and was happy to make suggestions, including from the line up of signature craft cock-tails and wine list.

For starters, we tried the Oysters Gratin. It was just the thing to whet our

appetites on a cold, rainy night. Each mouthwatering bite offered a taste of fresh, salty, Pacific oysters with grana Padano, which was baked to a golden brown, and topped with herb butter and served with fresh lemon. Salt & Iron truly excels at serving oysters. Ho reported that they sell as many as 9,000 oysters each month.

I was craving scallops, so I selected the Cajun Seared Shrimp and Scallops from the “Salt” portion of the menu. They were succulent, seared to perfec-tion, and served atop a risotto made from tomato fennel broth and seasoned with red chili flakes and garnished with


DINE Feature

parmesan and watermelon radish. It had just enough of a kick to it, but not so much that it lost the complexity of the other flavors in its spiciness. Of course, we also had to try to the New York Strip steak, and it did not disap-point. It was tender and so flavorful. Served with crispy onions, and a mush-room risotto, it was satisfying and fill-ing to be sure, and the colorful citrus salad enlivened the plate.

The dessert menu entices with such delicacies as a blood orange pear tarte tatin, with pears, blood orange cara-mel, sweetened goat cheese and a can-died blood orange wheel, or a pistachio

semifreddo with meyer lemon curd, brûlée grapefruit segments, pistachio dust, and grapefruit paste.

From the prime cuts of meat to the seafood, Ho looks for superior taste at a reasonable price. “We try to source only the best-tasting items,” he said, “It has to be affordable and delicious.”

When asked about his favorite menu item, Ho doesn’t hesitate for an answer. It’s hands down the chicken wings. “If you take me anywhere with chicken wings, I’m the first to order and the last to finish,” he said. And, indeed, Buffalo chicken wings make an appear-ance on the Happy Hour menu. To me,

this is further proof of the wide range of dining experiences possible at Salt & Iron — all of them satisfying, all of them exactly what Edmonds has been missing. I’m already looking forward to summer and enjoying Salt & Iron’s sidewalk seating.

321 Main St., Edmonds

425.361.1112

saltniron.com


DINEFeature

DINING KEY . . . . . . . . . . . . . up to $9

. . . . . . . . . . . . . $10–19

. . . . . . . . . . . . $20–29

. . . . . . . $30 or greater

. . . . . . . . . . . . Breakfast

. . . . . . . . . . . . . Brunch

. . . . . . . . . . . . . . Lunch

. . . . . . . . . . . . . Dinner

. . . . . . . . . Family-Friendly

. . . . . . . . . . . . . Takeout

. . . . . . . . Outdoor Seating

. . . . . . . . . . Reservations

. . . . . . . . . . Happy Hour

. . . . . . . . . New Review

See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com

ARLINGTON

BISTRO SAN MARTIN Regional NW

231 N. Olympic Ave, Arlington 360.474.9229, bistrosanmartin.com

Chef Martin Estrada-Perez presents a menu that offers regional cuisine from Escargot with Garlic Butter to Tiger Prawns and Flat Iron Steak that is mouthwatering and cooked to perfection. The fresh sheet changes daily. This intimate restaurant will delight your senses in every way from the moment you walk through the doors. The superb staff gives impeccable service and proprietor Steven is typically on hand to welcome you. Call for reservations to insure prompt seating. Dinner only Tuesday through Saturday, 5–9 p.m.

WATERSHED RESTAURANT & LOUNGE American

Angel of the Winds Casino 3438 Stoluckquamish Ln., Arlington 360.474.9740, angelofthewinds.com

The Watershed Restaurant & Lounge features a wide variety of tasty appetizers, soups, salads, breakfast anytime, entrees, steaks, burgers and sandwiches. Or enjoy daily, all-you-can-eat specials from 4 to 10 p.m. The restaurant even offers Iron Skillet Pizzas, which are made from fresh dough, topped with the finest ingredients and cooked on blazingly hot skillets, which creates a crisp, flavorful crust.

BOTHELL

AMARO BISTRO Italian

18333 Bothell Way NE, Bothell 425.485.2300, amarorestaurant.com

Amara Bistro is a true Italian restaurant whose menu captures the distinct flavors of Tuscany. The open dining space itself is elegant with bold yellow and red accents. Highlighted in a beautifully lit glass case is the restaurant’s extensive wine collection, which features the best of wines from Italy, the Northwest, and California. Food is prepared from scratch with the freshest ingredients. Dinner menu items include the classic margherita pizza, pollo arrosto, and lasagne.

TANDEM WINE AND CHEESE BAR American

10123 Main Space, Bothell 425.398.9463, tandemwinebar.com

Tandem Wine and Cheese Bar owner Lisa Havens often greets her customers with a hug. Her welcome makes it seem like she invited them to her home for dinner. Her husband Brad Havens is tucked away, cooking in the cozy kitchen. Looking for ultimate comfort food? Try their creamy macaroni and cheese made from local ingredients. Or try the Butternut Squash Ravioli topped with a light garlic cream sauce. One of the most popular dishes is the Chicken Marsala, topped with mushrooms in a white wine butter sauce. For an appetizer, try the French Onion Soup, pic-tured. It’s aged for a couple days before being served.

EDMONDS

ARNIES Seafood

300 Admiral Way, Edmonds 425.771.5688, arniesrestaurant.com

If you’re on the hunt for regional fare served with a beautiful view, look no further than this Snohomish County classic. Arnie’s Restaurant in Edmonds, Wash., is known for its Pacific Northwest seafood and sweeping panoramas of the Puget Sound and Olympic Mountains. The Edmonds restaurant, along with its Mukilteo location, has served local patrons for nearly 25 years. The Seasonal Features menu serves up seasonal fish and vegetables from the Pacific Northwest. While Arnies is well-known for its seafood, the menu also includes a wide variety of lunch and dinner items including steaks, burgers, salads, pasta and poultry as well as an extensive appetizer list.

DEMETRIS WOODSTONE TAVERNA Greek

101 Main St., Edmonds 425.744.9999, demetriswt.com

The fifth location for tapas restaurateur Sofeea Huffman, Demetris Woodstone Taverna along the Edmonds waterfront is Kafe Neo’s newest

Greek inspired gastro-installation. You can tell they saved the best for last. With immaculate attention to interior detail, the granite slab bar and contemporary lighting make this a “who’s who” hangout for late night and happy hour specials. The menu is Greek-Mediterranean fusion evidenced by cold tapas like Aged Goat Cheese served with Black Mission Figs or hot tapas of Lamb Chops in a charmoula sauce. One tip? Don’t leave without trying the Brussels sprouts. (Trust us.) Whether you want date night ambiance, edgy late night eats, or a trendy lunch spot for a work meeting — Demetris Woodstone Taverna has a little something for everyone.

EVVIVA WOODFIRED PIZZA Italian

178 Sunset Ave. S., Edmonds 425.299.0142, evvivapizza.com

If you like authentic Neapolitan pizza, look no further than Evviva Woodfired Pizza in Edmonds, where pizza is created with pure, simple, fresh ingredients and baked on the floor of an apple wood fired stone oven. You’ll find favorites like the Combo Pizza, featuring chorizo, fresh vegetables, mozzarella, and San Marzano tomato sauce, but the menu also fea-tures innovative items like the Blueberry Goat Cheese Pizza, with cranberry goat cheese, sun-dried tomatoes, mozzarella, organic olive oil and garlic. Diners will enjoy the view of ferries arriving from and departing to Kingston, but they can also have their meals delivered within Edmonds or prepared for take-out. Finish your meal with organic gelato. Evviva is Italian for ‘cheers’ or ‘hurray.’ Cheers to their name and this fine Italian restaurant!

EVERETT

ANTHONY’S WOODFIRE GRILL Seafood

1722 W. Marine Dr., Everett 425.258.4000, anthonys.com

Anthony’s Woodfire Grill serves the same quality food we’ve come to expect and love from Anthony’s Homeport. The Woodfire menu speaks to the everyday eater, not just special occasions. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees and drinks. Steaks, seafood and items on the Woodfire rotisserie round out the selections.

KAMA’AINA GRINDZ Hawaiian

2933 Colby Ave., Everett 425.322.5280, kamaainagrindz.com

This family restaurant serves up Hawaiian cuisine and brings a taste of the islands to the Pacific Northwest. You’ll be transported by tropical décor; the walls are adorned by


tropical Hawaiian seascapes and a hanging surfboard. The restaurant is filled with the friendly chatter of diners, clattering of cooking utensils, and the distinct hiss of cooking oil. Authentic island flavors are featured on the menu, including everything from KG Burgers to “Wiki Wiki” Noodles, and Hawaiian “Mahi Mahi” Fish Tacos. To enhance your meal’s flavor, Kama’aina serves truly tropical bever-ages like Hawaiian Sun Juice, or a cold beer from the Kona Brewing Company. The restau-rant will draw you in for the delicious food, and keep you coming back for the friendly atmosphere that feels a bit like paradise.

LANA THAI Thai

7825 Evergreen Way, Everett 425.438.3888, lannathaieverett.com

Stepping through the doors of this Everett favorite is truly like stepping into a Thai palace. The opulent décor matches the colorful, flavor-ful food that brings diners the best of Thailand. Soups, salads, noodle dishes and curries, Lana Thai offers an extensive menu that “embodies the joy of eating.”

LOMBARDI’S Italian

1620 W. Marine View Dr., Everett 425.252.1886, lombardisitalian.com

The original Lombardi’s was a Ballard favor-ite, and the Everett Marina and Mill Creek locations now offer diners a heavenly blast of roasted garlic that is Lombardi’s hallmark. Lombardi’s pays homage to the seven honored ingredients of Italian food — olive oil, garlic, pasta, tomatoes, olives, basil and love. Dive in to the Tuscan Prawn starter, Pizza Margherita or Chicken Saltimboca — but don’t forget their wide variety of delicious pasta entrees. Both Italian and Washington wines are a focus of the wine list. Look for outdoor dining in nice weather as well as live music options at both locations.

TAMPICO Mexican

2303 Broadway, Everett 425.339.2427 tampico-mexicanrestaurant.com

An Everett neighborhood favorite, Tampico is the quintessential family Mexican restau-rant. Warm greetings welcome diners, followed by fresh tortilla chips and house made salsa. Don’t miss the Tacos Al Carbon, tender skirt steak broiled and served in tortillas with guaca-mole and pico de gallo, or the rich Shrimp and Dungeness Crab Burrito. On the lighter side, Tampico’s Tortilla Soup is flavorful and satisfy-ing. An extensive bar menu of margaritas and other tropical drinks make any meal a party.

GRANITE FALLS

OMEGA PIZZA & PASTA Greek

102 S. Granite Ave., Granite Falls 360.691.4394

Omega Pizza & Pasta is a small town, family-friendly restaurant that offers Greek food, warm, welcoming service, and celebrity charm. The six-page menu features a large variety of tasty dishes, including soup, salad, appetizers, sub sandwiches, Greek specials, pasta, pizza, and delicious dessert. It is home to a mural painted by family friend Chris Pratt of Parks and Recreation and the blockbuster hit Jurassic World. Whether you go to see Pratt’s Grecian mural or to enjoy a slice of pizza and a cold-brew, Omega will greet you like family and leave your taste buds satisfied.

LAKE STEVENS

ADRIATICA Mediterranean

915 Main St., Lake Stevens 425.334.1923

Adriatica (formerly Neapolis) is located in old Lake Stevens, away from the hustle of Pioneer Square. Owner George Petropolis is eager to share his food, and he and his staff have created an inviting atmosphere, like dinner at a friend’s home. The menu offers some old Neapolis favorites, as well as new choices. Try a dish of Skordalia, a warm pita bread with a silky garlic spread. The Gyro Salad features fresh, crisp veggies with warm tender gyro meat and tangy tzatziki. The Spaghetti En Greco with Prawns is a perfect balance of creaminess and acidity, served piping hot. Adriatica is a fresh new twist on an old Lake Stevens favorite. Try it again for the first time.

LYNNWOOD

24 STAR THAI Thai

1120 164th St. S.W., Ste. B, Lynwood, 425.742.9155

Beautifully presented, flavorfully prepared and generously proportioned, the traditional cuisine at 24 Star Thai is an undeniably pleas-ant dining option for families on budgets, lovers of Thai spice or anyone on a neighbor-hood lunch rush. Their signature Pad Thai comes well-cooked with a fine balance of fish sauce and fresh garnish, spiced kindly to your liking. An order of the Swimming Rama fried chicken and white rice arrives carefully pre-sented with a sweet aroma of sautéed spinach and broccoli, and mid-thickened peanut sauce – a mix to match its filling taste, with enough to enjoy for another meal. Entering its 20th year of business, 24 Star Thai has mastered the balance of fine food at a break-even price.

MARYSVILLE

CRISTIANO’S PIZZA Italian

1206 State Ave., Marysville 360.653.8356, cristianos-pizza.com

This casual, come-as-you-are restaurant is a hit among the locals. Best known for its pizza and pasta, diners are sure to be pleased with the excellent food, gernerous portions and afford-able prices. If you are in the mood for a salad, try Christiano’s version of Spinach Salad — it is our favorite and pairs nicely with the Garden Delight Pizza.

KAFE NEO Greek/Mediterranean

9730 State Ave., Marysville 360.651.9268, kafeneo.net

Surrounded by a sprawl of commercial rentals and drive-thrus, a newcomer to Kafe Neo might be delightfully surprised by its extensive menu of rich and delicious Greek food. The ever-popular gyros come in dozens of combina-tions, with lunchtime prices below the border of $7. The lamb gyro — served in less than five — is stuffed with fresh “seasoned lettuce” and tomatoes, traditional Tzaztiki and richly marinated slices of lamb. Even the pita is pleas-antly moist, all the while keeping in the messy juices. Both the Caesar and chicken gyros provide a similarly succulent mix of tender, rich meat and fresh sides, and cure the lunch-time crave. An expansive, yet inexpensive selec-tion of Greek appetizers and desserts round out the main course, and keep patrons coming back for more.

MILL CREEK

AZUL TEQUILA LOUNGE & RESTAURANT Mexican

15118 Main St. Ste. 110, Mill Creek 425.357.5600, azullounge.com

Azul Tequila Lounge & Restaurant provides a warm, upscale atmosphere and a fresh take on Latin-inspired dishes. Mexican favorites, such as the Enchilada Verde or Carne Asada, are paired with Caribbean specialties, includ-ing St. Thomas Coconut Prawns and Jamaican Jerk Pork Chops. Southwestern flavors also make an appearance in dishes such as the Poblano Artichoke Dip and the Blackened Chicken Pasta. The menu also includes mul-tiple hardy salads, sandwiches (many served with a chipotle mayo) and even burgers. Dishes get their flavor from ingredients such as haba-nero peppers, cilantro and citrus. Even the salsa has a flavorful twist thanks to roasted red peppers. Of course, with “tequila” in its name, those looking to imbibe in a top-shelf liquor will have ample choices. Try a Bartender’s Margarita or any of their specialty cocktails. Mexican cerveza, along with many popular drafts, also are available.


On February 11, K&L Media and Judd & Black Appliance teamed up for Meet the Chef at Judd & Black Appliance’s test kitchen in Mount Vernon. Our special guests were Chef Justin Hawkinson of

Crave Catering and Distiller John Belisle of BelleWood Acres. Located just north of Bellingham, BelleWood Acres is a

charming U-Pick apple orchard and pumpkin patch that, on clear days, offers excellent views of Mt. Baker. John and Dorie Belisle planted the farm in 1996, and it was the first Salmon Safe certified orchard in the state. In 2011, they built the 14,000-square-foot building that houses a country cafe, farm market, and distillery. Many of their products, including fresh produce, apple syrup, and award-winning gin, brandy, and vodka, were featured ingredients in the evening’s dishes and cocktails. Crave Catering is a frequent collaborator with BelleWood Acres, and is available for catering parties, events, and weddings. Crave Catering also serves private events at Bellewood Acres.

With Valentine’s Day right around the corner, the incor-rigible John Belisle emphasized that many of the items on the evening’s three-course menu were aphrodisiacs, among them, oysters, vanilla beans, and chocolate. He kept the crowd laughing throughout the night with colorful jokes. And it’s a good thing for all of us that his wife, Dorie Belisle, was there to keep an eye on him. Though at times even she appeared to have her hands full and could be heard muttering, “Oh heaven help me!” Warm, personable, and knowledgeable, the duo shared stories about farming and distilling. I left feeling

as if I’d made new friends, though of course, the vodka could have had something to do with that.

The first dish Chef Hawkinson prepared was a creamy Northwest Oyster Stew with oysters, leeks, fennel, potatoes, and roasted garlic. It was served alongside a frisée made with apples. BelleWood Acres gin starred in the soup, the salad dressing, and the GiGi Cocktail, for which John Belisle recruited an intrepid audience member to assist in mixing. The next course was a mouthwatering Braised Apple Pork Shank with creamy polenta and apple mirepoix, served with a cocktail of Eau de Vie and BelleWood Bubbly. The finale was a Raspberry Tartlet topped with vanilla bean infused whipped cream and served alongside sipping chocolate mixed with BelleWood Raspberry Vodka.

Audience members took advantage of the opportunity to ask Chef Hawkinson questions about cooking techniques and ingredient selection. He suggested using grapeseed oil in salad dressings instead of olive oil, because of grapeseed oil’s neu-tral flavor and smoke point. He demonstrated the proper way to use an oyster knife and shared about the inspiration for his pork shank dish, classic Italian osso bucco (bone with a hole).

Best of all, he included a recipe for what he calls “magic dust,” a versatile spice mix he prepares ahead of time with spices he frequently uses, and a genius idea that I’m sure to adopt in my own kitchen.

All in all, it was a delicious, laughter-filled evening that warmed our spirits on a cold, rainy night.

Chef Justin Hawkinson of Crave Catering Distillers John and Dorie Belisle of BelleWood Acres

Presented in association with: Judd & Black Appliance, Mount Vernon

WRITTEN AND PHOTOGRAPHED BY KAITY TEER


Northwest Oyster Stew

INGREDIENTS:• 3 dozen cleaned Pacific oysters (ideally fresh and in-shell)

• ¼ cup butter and 1 lb. butter (keep separate)

• 1 lb. all-purpose flour

• 2 fennel bulbs with tops

• 2 medium leeks, small chop

• ¼ cup minced garlic

• 2 large white or yellow onions, small chop

• 2 lbs. Yukon or red potatoes, small diced

• ½ cup BelleWood Acres Gin• 1 gallon water• 1 quart heavy cream

• Salt, pepper, Tabasco, parsley, and tarragon; to taste

DIRECTIONS:

Clean, trim and small chop the onions, fennel and leeks. Put all

unused scraps, skins and tops into a stockpot. Open oysters and

scrape flesh/liquid into a container. Put shells in the stockpot

with onion scraps and add one gallon of water. Bring stock up to

a very high simmer for about 5 minutes, then turn off heat and

let it rest.

Put 1 and ¼ lb. of butter into another (heavy bottomed) pot.

Add onions, leeks and fennel. Cook on high heat, stirring fre-

quently to soften the vegetables. When onions are soft, add garlic

and a few minutes later add flour. Stir for 5 minutes or until roux

is smooth and starting to turn golden.

Using a strainer, add 2 cups of the oyster stock to the roux

mixture and stir well. Add BelleWood Acres Gin and stir with

caution, as gin is flammable at high heat. Remove spoon from

pot and have lid handy to smother any fire that rises above the

level of the pot. It is not necessary to burn off all the alcohol.

Ladle the remaining stock into the pot and add potatoes. Add

cream, oysters, salt and pepper, and a couple shakes of Tabasco.

When potatoes are done and soup is seasoned to your liking turn

off heat and add fresh parsley and tarragon.

Frisée Salad with Gin Vinaigrette

INGREDIENTS:• Mixed greens with frisée

• Finely shredded green apple and/or cucumber

• Slivered almonds

• Zest and juice from 2 limes

• ½ cup BelleWood Acres Gin

• 1 teaspoon Dijon Mustard

• 1 tablespoon honey

• ½ tablespoon chopped tarragon

• ½ tablespoon chopped parsley

• 2 cups grapeseed oil (or other neutral flavored oil)

DIRECTIONS:Add gin, lime juice/zest, herbs, honey and Dijon in a mixing bowl or blender. While stirring briskly, add the oil in a slow pour until all ingredients are combined. Mix greens, apple and a little dressing in a bowl, then place on a serving plate. Top with almonds as desired.

First

Cou

rse

GiGi Cocktail with BelleWood Acres Gin


Seco

nd Co

urseDINE Meet the Chef

Braised Pork Shanks with Apple Mirepoix

INGREDIENTS:• 6 skinless pork shanks, trimmed osso buco style

• Flour for dredging

• Vegetable oil, as needed

• 1 lb. each: diced red onion, diced celery, diced carrot, and

diced green apple

• 3 oz. BelleWood Acres Apple Brandy

• 1 oz. BelleWood Acres Apple Syrup

• 1 gallon chicken or pork stock

• “magic dust”: combine ½ cup kosher salt with 1 teaspoon each of

black pepper, granulated garlic, onion powder, ground coriander,

dry yellow mustard; and ½ teaspoon each of ground ginger and

ground sage

DIRECTIONS:

Heat a large heavy pot on stove, add up to a half-inch of oil

and check that it is hot enough to sear. Roll pork shanks in

flour that has been well seasoned with “magic dust.” Sear/

brown all sides of pork in the oil, being careful not to crowd

the pan or burn the flour. Remove pork from pan and put into

baking dish or crock pot.

Place three quarters of the apple/onion/carrot/celery mix-

ture into the pot and stir to deglaze. When veggies are softened,

add brandy and syrup, being careful to control any fire that may

result. Add chicken stock to pan, bring to near boiling, then pour

mixture into baking pan so pork is covered.

Seal up pan with film and foil and bake in oven at 325

degrees for about 90 minutes.

When pork is fully cooked, remove from the baking pan

and season each piece with more magic dust. Put reserved apple

mirepoix in the roasting pan and cook on high until hot. Then

add some of the jus that the pork was cooked in and let reduce/

thicken. Spoon the mirepoix onto the plate, place pork shank

and ladle the reduced sauce over the plate. Garnish with parsley

or fresh apple skins.

Creamy Polenta

INGREDIENTS: • 3/4 cup dry polenta (golden corn grits)

• 2 cups milk

• 2 cups chicken stock

• 1 cup grated parmesan cheese

• Salt and pepper, to taste

DIRECTIONS:Bring 1 cup milk and 2 cups chicken stock up to almost boil-

ing, then stir in polenta. Keep stirring as the polenta softens and

thickens. When polenta is too thick to comfortably stir (after

about 7 min) add the remaining cup of milk and the cheese.

Make sure polenta is very hot and smooth, then cover and put in

oven 325 degrees for 30 minutes (longer for larger batches). Stir

every ten or fifteen minutes. When the grains are completely soft,

check for seasoning and add more milk if it is too thick.

Scoop soft polenta onto plate and serve with a savory meat

dish where the gravy will contrast the grits.

Eau de vie BelleWood Bubbly


thir

d Co

urse

Raspberry Tartlets

FOR THE FILLING:• 3/4

cup raspberry juice (about 2 cups of fresh berries)

• 1 tablespoon water

• 1 cup sugar

• 2 eggs

• ¼ cup butter

• 1 vanilla bean

• 1 tablespoon cornstarch (optional)

FOR THE CRUST:• 1 1/3 cups all-purpose flour

• 3 tablespoons sugar

• 1/8 teaspoon baking powder

• 7 tablespoon chilled butter

• 2 tablespoons vegetable shortening

• 1 egg

• 1 teaspoon cold water

• ½ teaspoon vanilla extract

FOR THE WHIPPED CREAM:• 1 cup heavy whipping cream

• 1 teaspoon vanilla extract

• 2 tablespoons confectioner’s sugar

DIRECTIONS FOR THE CURD:Split vanilla bean lengthwise and scrape vanilla bean into the

bowl. Whisk together with the eggs. In a medium saucepan, add

berries and water with the vanilla bean pod bring to a low sim-

mer until all the berries have broken down. Remove pod and run

the berries through a fine sieve saving all the juice and discarding

the pulp/seeds. In a double boiler add 3/4 cup raspberry juice,

sugar, eggs and the vanilla bean scrapings. Whisk together con-

tinuously. Add 1 tablespoon of butter at a time. Wait for the but-

ter to melt each time before adding the next tablespoon. Once

mixture has thickened to coat the back of a spoon, remove from

heat. If you desire a thicker filling you can whisk in cornstarch

while still over the heat. Whisk until thickened. Refrigerate for 4

hours before using.

DIRECTIONS FOR CRUST:

Preheat oven to 375 degrees. Add all ingredients into mixing

bowl and use the paddle attachment to mix on medium speed

until dough comes together. Press dough into tart pans. Spray

pieces of foil with non-stick cooking spray to lie inside each tart

shell. Fill with beans or rice to weigh the shells down. Bake for

5-7 minutes. Remove beans/foil and return to oven for an addi-

tional 7-10 minutes or until shells are golden brown.

DIRECTIONS FOR WHIPPED CREAM:

In electric mixer, add heavy cream and whip with the whisk

attachment on medium/high speed until it starts to thicken and

gets foamy. Add in your vanilla and sugar. Return to medium/

high speed until you have stiff peaks. Remove from mixer and

refrigerate until ready to use.

ASSEMBLY:

Fill cooled tart shells with cooled curd. Top with whipped cream

and garnish with a mint leaf or a raspberry.

Sipping chocolate with BelleWood Raspberry Vodka


THE LODGE SPORTS GRILLE American

15117 Main St., Suite B101, Mill Creek 425.225.6347, thelodgesportsgrille.com

The Lodge Sports Grille has served customers at locations through the greater Seattle area since 2010. The Mill Creek location offers a rustic lodge experience with eye-catching archi-tecture, rustic chandeliers, and metal antler door pulls. Known as a hub where comfort and quality come together, it is a true family-run business. The Mill Creek location sports an impressive 48 beers on tap with a knowledge-able wait staff to help you make your selec-tion. Nearly a dozen flat-screen TVs distributed throughout the dining room make it easy to catch the game from any seat. Whether you’re looking for a light salad or mouth-watering burger, The Lodge Sports Grille has it.

MONROE

ADAM’S NORTHWEST BISTRO AND BREWERY Regional NW

104 N. Lewis St., Monroe 360.794.4056, adamsnwbistro.com

Adam’s Northwest Bistro distributes taste and dazzle through a broad menu from which a “Your Burger” — a real ground steak with caramelized onions — gets as much chef-time as a duck breast. The preparation of your Salmon or Butter-poached Halibut are remarkable for

their well-built sauces — restrained and crafty. Pork chops stuffed with onions, mushrooms and sage, pair off nicely with sweet apple gel cubes. The scallops appetizer with creamed leeks, bacon and applesauce might start an evening of excess that will surely close with an ice cream-wielding warm Chocolate Chip Brownie or Apple Cobbler with burnt caramel sauce and a crisp brown sugar top. The in-house brewery serves up rotating taps, with styles ranging from Kolsch to Porter.

MUKILTEO

CAFÉ SOLEIL French

9999 Harbour Pl., Ste. 105, Mukilteo 425.493.1847, cafe-soleil.net

Built on a foundation of French-inspired flavors fused with Japanese classics, the origi-nal creations of Café Soleil promise to satisfy. Café Soleil’s reasonably priced menu succeeds in offering a balance of inspiring taste and hearty fill. Sushi, from the classic California roll to BBQ Eel, arrives aesthetically plated in slicing-quick time. The “traditional” side of the menu offers a gourmet choice of teriyaki salmon or chicken prepared with the chef’s own endearingly rich and sweet recipe of garlic teriyaki dressing. Café Soleil’s elegant, yet simple, menus are designed with a broad range of customers in mind. With its charming ambi-ence, attentive service and deeply satisfying

cuisine, Café Soleil is the perfect escape for diners in search of original fusion flavor.

GROUCHY CHEF American

4433 Russell Rd., Ste. 113, Mukilteo 425.493.9754

Let the stern chef on the Grouchy Chef’s logo be a warning to you. When Chef Masumoto arrives to take his diners’ orders, he empha-sizes the importance of his rules. He collects the bill in cash, without tips, before the meal is served. Perhaps the most remarkable thing about the Grouchy Chef is the chef himself: he’s a one-man show. He serves, cooks, cleans and runs his entire restaurant single-hand-edly. He comes and goes through his kitchen quietly and intentionally, timing orders in sync with his customers’ arrivals. Despite Chef Masumoto’s numerous rules, he maintains an increasingly large and loyal clientele, thanks to his delicious food and affordable prices. A meal at the Grouchy Chef is a dining experience like no other.

SNOHOMISH

CABBAGE PATCH Homestyle

111 Ave. A, Snohomish 360.568.9091 cabbagepatchrestaurant.com

From fine dining to home cooking, the Cabbage Patch has been serving up delicious meals to patrons of this downtown Snohomish restaurant for more than 30 years. Traditional favorites such as a Prime Rib or Turkey dinner, Meatloaf and Chicken Pot Pie share the menu with contemporary favorites such as Coconut Prawns and Artichoke & Mushroom Penne. Don’t forget dessert — the Cabbage Patch is known for its scrumptious pies.

FRED’S RIVERTOWN ALEHOUSE Gastropub

1114 First St., Snohomish 360.568.5820 fredsrivertownalehouse.com

Located in historic downtown Snohomish, Fred’s has been bringing great beer and great food to the community since 1994. Who could pass up the Mick Jagger Fries — sweet potato fries tossed with butter and brown sugar, or the Black Porter Gumbo made with Deschute’s Black Butte Porter. The Alehouse Burger is topped with barbecue sauce, American cheese and bacon, then piled high with onion tanglers. And, of course, who could forget the beer? With more than 30 brews on tap, it’s a craft-beer lover’s dream come true. Fred’s also boasts one of the largest single-malt Scotch selections in the country.


AMERICAN CHINESEHAPPY HOUR • TAKE OUT • SPECIAL EVENTS

Mill Creek Town Center11- Close Lunch & Dinner

425.337.3600

You can see Top It Yogurt Shoppe’s swirled logo from pretty much everywhere in Snohomish’s historic down-

town. It calls out to shoppers looking to satisfy a sweet tooth, and it does not disappoint. Once inside, it’s so bright and breezy that you’ll be feeling sunny regardless of the weather.

Owner Sheri Lobaito’s warm greet-ing and friendly demeanor also helps. Top It Yogurt Shoppe is a family-run business, and it shows. Her husband, Len Lobaito, came up with the idea to open a frozen yogurt shop, and their daughter, Melanie Holt, works as operations and marketing manager. Of the soft seating cozily arranged in the front windows, Sheri Lobaito said, “We wanted this to be a family-oriented gathering place. I hope guests feel like

Top It Yogurt ShoppeWRITTEN AND PHOTOGRAPHED BY KAITY TEER

they’ve just stepped into my kitchen for a cup of coffee.”

In the three years since they opened, Lobaito has developed close relation-ships with her regulars, of which there are many. There’s a preschool that makes weekly visits, a weight watch-ers group that regularly stops in to celebrate goals, church youth groups, and it’s a popular spot for youth sports teams after games.

And then there’s Dave and his golden retriever, Beau. The duo stops by every day during their morning walk. As Lobaito tells it, Beau prefers fruit fla-vors, specifically peach. Lobaito’s favor-ite flavor, on the other hand, is Cable Car Chocolate. Sometimes she mixes it with the non-dairy pomegranate rasp-berry flavor, for a gratifying combo of tart and sweet.

Twelve flavors are always on tap, and there are 45 different toppings to choose from. If you’re of a mathematical bent, you’ll be happy to know that I’ve done the calculations for you. That’s 66 dif-ferent flavor possibilities, if you assume two flavors per combination. I’ll leave figuring the toppings to the statisticians.

I find that there’s something gratify-ing about serving yourself a dollop of frozen yogurt and topping it with what-ever you please. Kids seem to love the opportunity to help themselves, too.

I stopped in recently while out shop-ping. When confronted with all the possi-bilities, I opted to keep it simple and went for a chocolate and vanilla swirl with fruit toppings. I highly recommend it.

Top It Yogurt Shoppe 801 1st St., Ste. 203, Snohomish 360.563.5280 topityogurtshoppe.com


DINE Review

Salt & Iron’s

The Beeson RevivalIngredients: Scratch G&T style gin, Crème de

Violette, lime juice, grapefruit juice, simple | $12

If you’ve participated in the Edmonds Stages of History walking tour, then you may recognize

several names on the signa-ture libations menu at Salt & Iron, designed by bar manager Jin Link. Consider The Beeson Revival.

The parcel of land at Main and 4th in Edmonds hadn’t yet cooled from a massive fire when F. Roscoe Beeson arrived from Indiana in 1909 and purchased the smoldering remains of the “Jones Block” of buildings — what had for-merly been the post office, a confectionary, a hardware store, and a grocery. In their place, Beeson constructed a half-block long, two-story Spanish Mission Revival style building. Several years later, Beeson was elected mayor of Edmonds, and he served five terms in all.

Now, a century later, you can drink Beeson’s name-sake cocktail.

Made with gin distilled in downtown Edmonds, Scratch Distillery’s G&T style gin enhances the local essence of The Beeson Revival. Scratch crafts its gin with organic non-GMO wheat base vodka

FIRST & UNION KITCHEN AND SNOHOMISH BAKERY American

101 Union Ave., Snohomish 360.568.1682, snobake.com

Stop in at the Snohomish Bakery for delicious baked goods, breads, and pastries. It’s a great place to meet up for a cafe-style breakfast and coffee, or a deli sandwich and hot cup of soup. Plan your visit for evenings, Thursday through Sunday, if you’re looking for dinner and bar service at First & Union Kitchen. The kitchen also services breakfast and lunch on the week-ends, until 3 p.m. The kitchen’s lodge-inspired décor includes a mounted deer with antlers on the wall, a truly impressive light installation with twigs and branches and twinkling lights, and a classic bar. There’s plenty on the menu to tempt pub-goers in search of a hearty burger and fries, but also more ambitious options like mozzarella tortellini with wild mushrooms, mussels puttanesca, devil’s pasta, and hand-made gnocchi.

THE REPP American

924 First St., Snohomish 360.568.3928, therepp.com

The full-meal deal — starting with apps, is worth the calories you’ll put down with a visit to The Repp in Snohomish. Pay special atten-tion to the Beer Battered Mushrooms, nearly free at $3, or an 8-ounce Top Sirloin dinner for a ludicrous $9. The bracing, balsamic Caprese Salad, with basil and mozzarella is light and fresh at $7. The succulent Kobe Burger meets basic saturated fat requirements; add panc-etta (Italian bacon), caramelized onions and red peppers to keep your stents busy. On to the main course: Scallop Bouche at The Repp shares only a brief moment with the chef’s pan before joining roasted vegetables and puff pastry with mushroom Marsala sauce. The King Salmon portion was large and treated well, though briefly, with spices. It only makes sense that the Prawn Scampi follows suit. The Repp does have Filet Mignon, but more inter-esting is a fig demi-glaze on a steak called Monaco New York ($21). It’s a big menu, with three pastas, three chicken dishes, a pork chop, Cioppino, many more starters and a choice of kid food for $7. Come see for yourself why this place is developing a Repp.

TRAILS END TAPHOUSE Casual American

511 Maple Ave, Snohomish 360.568.7233, trailsendcatering.com

A homespun, casual dining experience that offers excellent cuisine and an ‘everybody knows your name’ atmosphere, Trails End Taphouse is for comfort food aficionados. Featuring home-cooked entrees and 28 craft brews on tap, diners can sit fireside for a date night or belly up to the bar with their buddies, respectively. Menu standouts include the Steak Salad with Blue Cheese, a delectable combi-nation of mixed greens, tomato wedges, red

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and a blend of 19 botanicals. The Crème de Violette offers the cocktail a lustrous, pale blush. The citrus and floral notes are fresh and the cocktail is entirely ethereal, light, and enticing.

Under Link’s leadership, Salt & Iron’s libations are a creative homage to Edmonds’ charming downtown, a toast to its past, present, and future.

321 Main St., Edmonds425.361.1112saltniron.com


7TASTESGREAT

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The following selections have made it past our taste bud test and

into our top seven this issue. Step out and give them a try, you

won’t be disappointed.

Cozy up to the Sweet Potato Tots at Adam’s Northwest Bistro and Brewery. They come with a cilantro lime sour cream dipping sauce. adamsnwbistro.com

Craving something sweet? We adore the Brown Butter Chai Old Fashioned donut at Frost. frostology.com

Try the black bean soup at Casa Guerrero and taste for yourself what everyone’s raving about. casa-guerrero.com

Served with cucumber salad and a housemade tzatziki sauce, you can’t go wrong with the Falafel Fritters at Denallis Grill & Bar. denallis.net

Headed to the Xfinity Arena? Stop by Brooklyn Bros. Pizza for a sizzling slice of New York-style pizza. We love the Margherita.bbpmenu.com

For phenomenal BBQ, order the Brisket Sandwich at Moose Creek BBQ.moosecreekbbq.com

For south of the border flavor, try the Old School Fish Tacos at Chanterelle in Edmonds.chanterellewa.com

onions and thinly sliced grilled steak, and the earthy Bacon Stuffed Mushrooms. Popular for their wood-fired pizzas, Trails End offers unique toppings such as smoked salmon and arugula, steak and blue cheese, or the classic pepperoni and sausage. Made from scratch, customers can watch the pizza-maker throw hand-tossed dough into the air and layer on local toppings before it’s fed to the crackling wood fire. Trails End proves that not all great restaurants have to be expensive. While they may have affordable drinks and dining options, the overall dining experience is none the worse for wear.

WHIDBEY ISLAND

THE FREELAND CAFÉ American/Hawaiian

1642 E. Main St., Freeland 360.331.9945

For more than 35 years, The Freeland Café has been serving Whidbey Island locals a dawn-to-dinner menu of American breakfast classics with a mix of Hawaiian flavors. A stack of three savory pancakes stuffed with delicious, sweet blueberries marks a signature favor-ite among the carb-craving regulars, while a hearty egg breakfast with crisp, sizzling bacon charms away the hunger of nostalgic home-town diners; add Hawaiian-style rice with Spam and gravy for a more exotic breakfast alternative. Lined with ceiling-high windows and an eclectic mix of artwork, The Freeland Cafe offers a generous seating area situated adjacent a popular bar of the same name. Sit back and enjoy the aroma of warm syrup and coffee, and the friendly chatter of neighborly patrons as you dine back to a simpler time.

PRIMA BISTRO French

201 1/2 First St., Langley 360.221.4060, primabistro.com

A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor — and just in time a glass of Pinot Grigio. The selection of reds and whites offers options for connoisseurs of every stripe, along with a full bar. The Burgundy Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture. The Bistro Burger is a juicily grilled patty of Oregon beef, topped with a deliciously thick slice of melted white Cheddar; a burger made in heaven! For fabulous food, elegant ambience and world-class views, be sure to visit the Prima on your next visit to Whidbey Island.



MARK YOUR CALENDAR!

2016 EVENTS

MEET THE CHEFFebruary, May, September

Cooking class featuring local chefs. Learn new techniques while you enjoy a four-course meal paired with wines or spirits.

SIPS OF THE SEASONMarch, July, November

Mixology event. Learn from a local mixologist how to create your own seasonal drinks as you taste small bites provided by the establishment.

2016 BEST OF THE NORTHWEST PARTYOctober, date to be announced

We come together and celebrate our winners of the 7th annual Best of the Northwest Readership Contest. Get ready to vote in July 2016.

NSLIFE HOLIDAY FASHION SHOWDecember, date to be announced

In conjunction with our 2016 Holiday Fashion Feature we bring you the first annual Holiday Fashion Show. Highlighting local and national clothing stores and local retail vendors we introduce you to this years winter styles and holiday fashions.

The Cascadia Art Museum pays tribute to Nellie Cornish and the Cornish College of the Arts, a school whose international legacy spans both visual and per-forming arts. Produced in partnership with Cornish,

the exhibit draws upon the college’s collection, as well as from private collections such as the estate of Mary Ann Wells, who founded the Dance Department. Curator David Martin’s expertise and personal relationships proved valuable to the exhibition’s development. His efforts have been described as “Herculean.” Artists featured include John Cage, Merce Cunningham, Martha Graham, Robert Joffrey and visual art-ists Bruce Inverarity, Ebba Rapp, and Mark Tobey. The culmi-nating exhibit includes rare ephemera, even puppets from the Theatre Department, as well as rare watercolors, nude con-tour drawings, and historic paintings, sculptures, photographs and costumes. Considered together, they communicate the influence and impact of the widely recognized art institute.

Cascadia Art Museum 190 Sunset Ave., #E, Edmonds 425.336.4809 cascadiaartmuseum.org

Cascadia Art Museum presents “Looking Back, Moving Forward” Jan. 14–May 1

PHOTOGRAPHED BY SHANNON BLACK

Featured Event · Listings · The Scene · Final Word

AGENDA

CONCERTS

BRITBEAT: A TRIBUTE TO THE BEATLES MAR. 13, 7 P.M.

BritBeat tells the story of the Beatles from their beginnings to their later years. The concert progresses through the Beatles’ musical history with a backdrop of immersive and captivating multimedia. Feel the passion and excitement of the sounds that shaped the 1960s.

Xfinity Arena 2000 Hewitt Ave. Suite 200, Everett 1.866.332.8499 xfinityarenaeverett.com

ALTANMAR. 24, 7:30 P.M.

The Edmonds Center for the Arts pres-ents Altan. The Irish music group pushes boundaries by fusing traditional Irish music with their American roots. They will perform a variety of songs, includ-ing gentle old Irish tunes and hard-hitting jigs.

Edmonds Center for the Arts 410 Fourth Ave. N., Edmonds 425.275.9595 edmondscenterforthearts.org

CLASSICAL

BOSTON BRASSMAR. 4, 7:30 P.M.

Boston Brass brings an unforgettable per-formance to the Edmonds Center for the Arts. This brass quintet creates a one-of-a-kind sound by combining classical arrangements and burning jazz standards. With over 100 performances a year, the

group has delighted audiences across the country and around the world.

Edmonds Center for the Arts 410 Fourth Ave. N., Edmonds 425.275.9595 edmondscenterforthearts.org

PACIFICA CHAMBER ORCHESTRA: SPRING CONCERTAPR. 10, 3 P.M.

Join the Pacifica Chamber Orchestra to welcome spring time with beautiful classical music. The concert will feature organist Youngjin Joo.

First Presbyterian Church 2936 Rockefeller, Everett 425.743.0255 pacificachamberorchestra.org

DANCE

LET’S GO TO THE HOPMAR. 19, 6:30–9:30 P.M.

Enjoy a fun night of dancing, games, and contests with music by DJ Caroline Sides. Tickets are $20 per person and $35 per couple.

The Floyd 27130 102nd Ave. NW, Stanwood 360.629.9562 sahs-fncc.org

VISUAL ARTS

EDMONDS ART WALK APR. 21, 5–8 P.M.

Join neighbors and friends as you walk through the streets of downtown Edmonds to view galleries and merchant displays during this month’s art walk. Rain or shine, this community event allows people to engage with more than 40 galleries and businesses each hosting

local artists. From fine art, food, wine, dance, written word and more, these col-lections of art will unlock your creative mind and provide a unique night out.

Edmonds, WA 425.697.2787 edmondsartwalk.com

JURIED ART COLLECTIONMAR. 10–APR. 23

The Schack Art Center presents the Juried Art Collection of Northwest Artists. This unique exhibit will display emerging and established local artists from the Northwest region. Featuring art of all different mediums, this visual exhibit is a rare look into the artistic minds of local creatives.

Schack Art Center, 2921 Hoyt Ave., Everett 425.259.5050 schack.org

PROJECT 562ONGOING EXHIBIT

The Hibulb Cultural Center presents Project 562, a collection of Native American portraits made by photogra-pher Matika Wilbur. Through these por-traits, Wilbur documents people from more than 500 Tribal Nations. The piece is ultimately aimed to eliminate stereo-types and build cultural bridges.

The Hibulb Cultural Center 6410 23rd Avenue NE, Tulalip 360.716.2600 hibulbculturalcenter.org

FAMILY FRIENDLY

CURIOUS GEORGE: THE GOLDEN MEATBALLMAR. 21, 10 A.M.

The Village Theatre presents Curious George as he helps his friends feed a


AGENDA Events

hungry audience all-you-can-eat meat-balls. Go along with George as he uncov-ers the mysteries of where the audi-ence has vanished to and help him save Meatball Day. This childhood favorite is sure to have the crowd laughing and lov-ing this adventure.

Everett Civic Auditorium 2415 Colby Ave, Everett 425.257.8600 villagetheatre.org

THE SOUND OF MUSIC SING-A-LONGMAR. 18, 7:30–9:30 P.M.

The theatre is alive with the sound of music! Join with friends and family and sing to the musical classic, The Sound of Music. Presented by the Historic Everett Theatre, this audience participation event allows you to sing along to your favor-ite songs, while watching one of the most successful musicals on the big screen.

Historic Everett Theatre 2911 Colby Ave, Everett 425.258.6766 historiceveretttheatre.org

MUSEUMS

GERMAN WWII ROCKET FIGHTERSMAR. 10, 7–8:30 P.M.

Join the Flying Heritage Collection as they take a look back at the unusual air-crafts that Germany fielded during World War II. Dr. Dieter M. Zube will discuss the technicalities of the aircrafts as well as address other rocket fighters from that era. Doors will open at 6:30 p.m., and lecture will begin at 7 p.m.

Flying Heritage Collection 3407 109th St. SW, Everett 877.342.3404 flyingheritage.com

SPECIAL EVENTS

WINE FESTIVALMAR. 5, 1–8:30 P.M.

Celebrate the Annual Snohomish Wine Festival. With two tasting sessions, attendees can taste an assortment of wine from participating wineries like Furion and Lantz Cellars. With your ticket you receive a $5 food voucher and a com-memorative wine glass.

Snohomish Event Center 1011 Second St., Snohomish 425.344.8533 snohowinefest.com


Depot Art Center | Anacortes

AnacortesArtsFestival.com

Get “colored” at Do the Bloom5k fun run | Active.com

Color RunApril 23

Regional artists in 2D & 3DApril 15 - 23

Fine Art ShowArt of Shopping

Champagne, jewelry & accessoriesApril 17

www.chuckanutwritersconference.com

FACULTYAlice Acheson

Roberto AscalonElizabeth Austen

Bruce BarcottRoby Blecker

Royce BuckinghamClaire Dederer

Sara DonatiElaina Ellis

Stephanie KallosBharti Kirchner

Erik LarsonDavid LaskinSamuel Ligon

Mary C. MooreNancy Pagh

Robert Michael PyleAndy Ross

Elizabeth Wales

COMMUNITY COLLEGE

presented by

Inspiration into ActionJune 24 & 25, 2016Bellingham, Washington

Out of TownSEATTLE

JUSTIN BIEBERMAR. 9, 7 P.M.

Calling all Beliebers! The international heartthrob Justin Bieber is kicking off his “Purpose World Tour” in the Emerald City on March 9. The Canadian-born pop star will perform chart toppers like “What Do You Mean?” and “Sorry” at the Key Arena, which is the first stop on his new tour, which will span more than 50 cities across the world.

The Key Arena, 305 Harrison St., Seattle, 844.854.1450 keyarena.com

SEATTLE MARINERS OPENING NIGHTAPR. 8, 7:10 P.M.

Root for the home team as they go to bat against the Oakland Athletics. Join the Mariners as they kick off the regular sea-son at 7:10 PM at Safeco Field. Friday’s game will be followed by five consecu-tive home games, which include fea-tured nights like “Salute to Armed Forces Night” and “Family Night.”

Safeco Field 1250 1st Ave. South, Seattle, 260.346.4000 seattle.mariners.mlb.com

VANCOUVER

MAMMA MIA!MAR. 29–APR. 3

Broadway Across Canada presents the beloved smash-hit musical, MAMMA MIA! From the vibrant costumes to ABBA’s greatest hits, this musical expe-rience is one that keeps audiences com-ing back year after year. Don’t miss your chance to sing along to classics like “Dancing Queen,” “Super Trouper,” and “Take A Chance on Me,” this season at the Queen Elizabeth Theatre.

Queen Elizabeth Theatre 649 Cambie St., Vancouver, B.C., 1.866.542.7469 broadwayacrosscanada.ca

HAVE AN EVENT? Load it on our Events Page at northsoundlife.com/events.

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Red Dress Collection Viewing PartyOn Thursday, February 11, 2016, the American Heart Association of Puget Sound, Macy’s and Union Bank presented a live stream of the Go Red for Women Red Dress Collection fashion show. The Red Dress Collection kicks off New York Fashion Week and features top designers and celebrity mod-els as they showcase red-hot fashion to raise awareness about heart disease, the leading killer of women. The event was held at the iPic Theater lounge at Redmond Town Center, with radio personality Brooke Fox from MOViN 92.5 FM. To learn more, visit goredforwomen.org.

Gender Confusion ExplainedLoretta puts staplers in “his” place

WIRTTEN BY LORETTA W. CLEESE

I love The Donald and the GOP presidential campaign — I feel liberated. Apparently, it is now politically correct to be un-PC. To this I say: “About time.” Those of us with a sense of humor and broken “check valves” live for this

moment. Even the discourse between The Donald and Hillary over which of them is sexist or more sexist provides me with total comic freedom. That and my divorce; I do have a few residual anger issues with men that need a healthier outlet.

So, with The Donald’s inspiration, here goes.I don’t know why, but I see physical objects differently

now that I am single. Where most would see an everyday utensil or appliance or whatever as gender neutral, I can’t help myself — they are either male or female to me depend-ing on their characteristics and, of course, my mood. And why not? Men have referred to ships as “she” even before Christopher Columbus told his wife, “BRB, honey.” According to different sources on Google, a ship is a “she” because “she has a waist and stays; it takes a lot of paint to keep her good-looking” and “without a man at the helm, she is absolutely uncontrollable.” Oh, and “some have a cute fantail, others are heavy in the stern, but all have double-bottoms which demand attention.”

Need I say more? Whoever said those quotes became explorers out of necessity — they weren’t welcome at home.

The gender of ships notwithstanding, unlike Hebrew, the Germanic languages, French and Spanish, the English lan-guage is relatively gender neutral when objectifying objects. This is so wrong; imagine the missed Seinfeld-like humor opportunities. For example, a stapler — is there any doubt that a stapler is male? I don’t think so. You pound it on its head, and the one-trick pony that it is instantly becomes a “he.” Am I wrong, ladies? Sound familiar?

Of course, assigning genders to things won’t solve all ambiguities. Did you know that the word “key” is male in German and female in Spanish and the word “bridge” is female in German and male in Spanish? Go figure — at least I would have assumed “key” was male in both languages as a carry-over from the enlightened ship/chastity belt days. I believe that was the Bronze Age if I am not mistaken, or per-haps pre-invention of the wheel.

But regardless, despite the potential for gender confusion for the same word, we can make some much-needed progress here and now. All I need is some Schoolhouse Rock, “I’m just a bill on Capitol Hill” background music, and I am good to

go. Besides, I am just getting started. My editor says I have 400 words left to “express” myself.

Think about “it.” Every single everyday object worth a damn is female — for example, cell phones, iPads, smart screen TVs, dishwashers and washing machines, convec-tion ovens, espresso machines, electric toothbrushes and hair blowers. The list is endless. All are capable of multi-tasking complex functions and ironically, all started out as male before they were improved. Before cell phones, for instance, there were flip-top phones; before espresso machines, there were coffee pots; before iPads and laptops, there were type-writers; and before there were convection ovens, there were microwaves (although they remain standard issue in kitch-ens for male emergencies). Even men’s trucks are approach-ing “key-like” gender confusion with their female-inspired interiors.

Perhaps the only modern day vestige of the male-domi-nated Bronze Age may be the family barbeque. But even “it” is under attack. Barbeques now have searing stations, rotis-series, and side burners for sauces — and they come with an instruction booklet. OMG, men! Ladies, your heads are nod-ding; you know your man’s days of grunting of “fire is good” are numbered.

So, while I am waxing philosophically in total tongue-in-cheek jest, I want to thank The Donald for his “tell it like it is” persona and un-PC expressions, like “schlonged,” which The Donald used recently to describe what Barack did to Hillary in 2008. I wonder if he will say he was schlonged if he loses. Male politicians can be schlonged, can’t they? I would certainly hope so in The Donald’s case. I confess, however, my favorite Trumpism (so far) isn’t his new Yiddish verb. It is his My Cousin Vinnie “Youts” moment before the students at Liberty University. Only The Donald, the self-professed devote Christian whose favorite book is the Bible, could quote from “2 Corinthians” and then blame Tony Perkins for the gaffe. I wonder who Sarah Palin blames for her “I endorse The Donald” speech reference to the “squirmishes” in the Middle East. Getting a little crowded in that pea pod, you two?

There, I feel better now.


NOTES Final Word

Dinner:Sunday – Thursday, 5 – 9 pm

Lunch:Monday – Saturday, 11 am – 2 pm

Sunday Brunch:10 am – 2 pm • $14.00

Saturday Night Prime Rib, Steak, and Dungeness Crab:

5 – 10 pm • $24.95

Friday Night Seafood:5 – 10 pm • $21.50

Weekend BuFFet Favorites

Turkey Bacon Panini

Half Rack of Ribs

Full Menu Service Enjoy delectable Entrées and Specialties from our new menu! Including an extensive Soup & Salad Bar, Dessert selections,

and a range of complimentary beverages.

Join us for our famous Weekend Buffets!

Must be 21 or older with valid ID. Details at Rewards Club Center. Management reserves all rights.theskagit.com • On I-5 at Exit 236 • 877-275-2448

Owned by Upper Skagit Indian Tribe

You won’t find them in ordinary kitchens. Or at ordinary stores.

Sub-Zero, the preservation specialist. Wolf, the cooking specialist. You’ll find them only at your local kitchen specialist.

north end metro march april 2016

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